Brazilian Black Bean Soup

• Vegan
• Gluten free

• Produce

  • 3 Bay leaves
  • 4 (15 ounce cans Black beans, low sodium
  • 1 1/2 cups Carrot
  • 5 cloves Garlic
  • 2 Jalapeno peppers
  • 4 cups Kale
  • 2 tbsp Lime, zest
  • 3 cups Onion
  • 1 Scallions & chopped fresh tomato
  • 1 (28 ounce can Tomatoes, fire-roasted

• Canned Goods

  • 4 cups Vegetable broth, low-sodium

• Condiments

  • 5 tbsp Lime juice
  • 3 tbsp Molasses

• Baking & Spices

  • 1/8 tsp Cayenne pepper
  • 1 1/2 tsp Paprika, smoked
  • 3/4 tsp Pepper, ground
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil, Extra Virgin

• Nuts & Seeds

  • 1 1/2 tsp Cumin, ground

Found on eatingwell.com

Description

Ingredients

• 2 jalapeño peppers
• 2 tablespoons extra-virgin olive oil
• 3 cups chopped onion
• 1½ cups diced carrot
• 5 cloves garlic, minced
• 4 cups low-sodium vegetable broth
• 4 (15 ounce) cans low-sodium black beans, rinsed
• 1 (28 ounce) can fire-roasted diced tomatoes
• 3 tablespoons molasses
• 2 tablespoons lime zest
• 5 tablespoons lime juice
• 1½ teaspoons ground cumin
• 1½ teaspoons smoked paprika
• ⅛ teaspoon cayenne pepper, or to taste
• 3 bay leaves
• 1 teaspoon salt
• ¾ teaspoon ground pepper
• 4 cups chopped kale
• Chopped scallions & chopped fresh tomato for garnish

Directions

• Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Carefully cover the pan with foil and cook until the skins are blackened, 7 to 10 minutes. Let cool, then dice. Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more. Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, for 30 minutes. Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.

Nutrition