Best Black Bean And Kale Soup Recipes

BLACK BEAN AND KALE SOUP

Black Bean and Kale Soup image

Provided by Katie Lee Biegel

Time 40m

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 quart low-sodium vegetable broth
Two 15-ounce cans black beans
2 cups frozen chopped kale
Sour cream, shredded cheese and diced avocado, for serving, optional

Steps:

In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes.
Serve with sour cream, shredded cheese and diced avocado, if desired.

BLACK-KALE AND WHITE-BEAN SOUP WITH BARLEY

Black-Kale and White-Bean Soup with Barley image

Tuscan black kale, or cavolo nero, has impressive stores of calcium and vitamins A and C. A sprinkle of freshly grated Parmesan gives the soup creaminess and tang without excessive calories.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Number Of Ingredients 12

Ingredients

10 cups water
3/4 cup pearl barley, rinsed and drained
3 cups homemade or store-bought low-sodium chicken stock
1 large onion, chopped
2 garlic cloves, thinly sliced
1/2 teaspoon red-pepper flakes
3/4 teaspoon coarse salt
Freshly ground pepper
1 can (28 ounces) cannellini beans, liquid reserved
6 ounces Tuscan black kale (or regular kale), roughly chopped (3 1/2 cups)
1 tablespoon plus 1 teaspoon grated Parmesan cheese
1/2 teaspoon grated lemon zest

Steps:

Bring 8 cups water to a boil in a large pot. Reduce heat, add barley, and simmer until just tender, about 1 hour.
Add 2 cups stock to pot, and bring to a boil. Reduce heat, and add onion, garlic, red-pepper flakes, and salt. Season with pepper. Simmer until barley is soft, about 20 minutes.
Add beans with liquid, kale, and remaining 2 cups water and 1 cup stock. Simmer until kale is tender and cooked through, about 7 minutes.
Divide among 4 bowls. Sprinkle with Parmesan and lemon zest, and season with pepper.

GROUND TURKEY, BLACK BEAN, AND KALE SOUP

Ground Turkey, Black Bean, and Kale Soup image

This ground turkey black bean soup recipe feeds a crowd and is replete with onion, celery, butternut squash, kale, white beans, and herbs.

Provided by Nocona Toth

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes

Time 1h15m

Yield 12

Number Of Ingredients 16

Ingredients

2 pounds ground turkey
3 cups chopped red onion
2 cups diced celery
2 tablespoons minced garlic
1 tablespoon minced fresh ginger root
2 tablespoons water
8 cups vegetable broth
6 cups peeled and cubed butternut squash
6 cups roughly chopped kale
1 (15 ounce) can great Northern beans, drained and rinsed
1 (15 ounce) can black beans, drained and rinsed
1 (15 ounce) can butter beans, drained and rinsed
2 teaspoons dried basil
2 teaspoons dried thyme
1 teaspoon ground cumin
salt and ground black pepper to taste

Steps:

Combine turkey, red onion, celery, water, garlic, and ginger in a large pot over medium-high heat. Saute until vegetables are soft and turkey is no longer pink, about 10 minutes. Add broth, butternut squash, kale, great Northern beans, black beans, butter beans, basil, thyme, and cumin and bring to a boil. Cover and reduce heat to low. Simmer until vegetables are tender, 15 to 20 minutes. Season with salt and pepper.

Nutrition Facts : Calories 301.1 calories, Carbohydrate 38 g, Cholesterol 55.8 mg, Fat 6.7 g, Fiber 9.2 g, Protein 24.6 g, SaturatedFat 1.6 g, Sodium 659.5 mg, Sugar 5.9 g

KALE AND BLACK BEAN SOUP

Kale and Black Bean Soup image

I have never had Kale until this past month. I didn't even know what to do with Kale! I started by making Kale Chips which are a fabulous low cal snack. I decided to experiment with a Kale Soup since I need to eat healthy this week and drop a few pounds so I decided to make a vegetable soup out of all of my fresh veggies from the...

Provided by Kelly Dodd Dement

Categories Other Soups

Time 1h20m

Number Of Ingredients 16

Ingredients

3 Tbsp extra virgin olive oil
2 bunch fresh kale, chopped
2 clove garlic
2 large carrots
1 large onion
2 medium yellow squash
3 medium tomatoes or (1 can diced or whole)
2 Tbsp parsley
1 Tbsp italian seasoning
1 tsp celery seed (or fresh celery, i didn't have any
1 tsp salt
1 tsp pepper
1 box chicken broth
1 Tbsp minor's paste (chicken flavoring like bouilon
1 1/2 c water
1 can(s) black beans

Steps:

1. Heat the olive oil over medium heat and add garlic, onions, carrots and heat until the onions just start to glisten.
2. Add Kale and squash and stir and heat til Kale starts to wilt a bit and squash starts to soften. Cut up squash to the size of bites you like in your soup.
3. If you use fresh tomatoes, boil water and drop them into for a minute and pull them out to skin easily before adding to soup. Cut up tomatoes to the size you like...
4. Add chicken (or vegetable) broth, minor's paste, water, tomatoes, herbs, and all other ingredients until you get it the way you like your soup thickness to be. Add the can of black beans last and simmer for an hour. Soup is even better the second day after in the fridge overnight:)