Local greens, tomatoes, corn, onions and garlic- this soup is so satisfying and absolutely delicious.
Hearty Summer Black Bean Soup with Greens
Wheat-free * Gluten-free*
1 large onion, medium dice
2c fresh tomato medium dices or crushed tomatoes
2 cloves garlic, minced
3c black beans, cooked and drained or 2 cans
1 medium sweet potato, medium dice- I Japanese yams which are less sweet than orange
1 medium white potato, medium dice
2c fresh corn niblets
2c greens (kale, spinach, swiss chard)
2t smoked chipotle powder
2t chili powder
1/4t black pepper
1/4t cayenne pepper
3T extra virgin olive oil
1-2 vegetable bouillon cubes
1/4c fresh parsley *optional
6c boiling water
1t salt or to taste
Bring 6c of water to a boil.
In a large soup pot, add the olive oil and sauté the onions and garlic with until golden and soft. Add in the cleaned greens and sauté until wilted. Remove just the greens from the pan and set aside, reserving for later. Add the beans, spices, salt, black and red pepper, and sautéing for 2-3 minutes. Add the tomatoes, and both the sweet and regular potatoes, then the boiling water, and the bullion cube (or powder). Bring to a boil and reduce heat and simmer for 30-40 minutes.
In the last 5 minutes of cooking, add the sautéed greens and the fresh parsley. Garnish with fresh parsley and nutritional yeast.