It’s May and thus it is supposed to be Summer-like weather, right? Well, in Minnesota, it seems like that kind of weather is taking its sweet time getting here. I normally wouldn’t imagine making soup for dinner at the end of May but on this cool, rainy day it just hit the spot.
I originally wanted to make my Tuscan Kale and White Bean Soup but didn’t have any white beans. I only had black beans. So, things got inventive in the kitchen and this is what I came up with. It was warm, delicious, and filling.
Tip: I used Aidells Manchego Cheese with Fire Roasted Onions Smoked Chicken Sausage (Phew… what a mouthful!). It has a nice smoky adobo pepper taste to it that went really well with the soup. If you can get it, I would recommend it; mine came from Costco. It is nitrate free with no hormones or antibiotics in the chicken, so a relatively natural option.
Black Bean and Kale Soup
1 lb. spicy chicken sausage, sliced (see tip above)
5 large carrots, peeled and sliced
1 medium yellow onion, diced
4 cloves garlic, minced
1 can black beans, drained and rinsed
2 tsp. cumin
1 tsp. oregano
2 bay leaves
1 tsp. chili powder
1 c. cherry tomatoes, quartered
3-4 c. greens, chopped (I used a combination of kale, spinach, and swiss chard)
6 c. chicken broth
1-2 Tbsp. grapeseed oil or coconut oil
Optional toppings: avocado, shredded sharp cheddar cheese, sour cream (or use plain greek yogurt in its place – you can’t tell the difference!)
In a large pot, heat oil. Add onion and carrots and sauté for about 5 minutes or until the onions are tender. Add the garlic. Saute for another 30 seconds before adding the chicken sausage. Cook for another 5 minutes or until everything is hot and aromatic. Stir in the greens and cook until just starting to wilt. Add the remaining ingredients. Bring the entire mixture to a boil. REduce heat and simmer on low for 20-30 minutes. Serve hot with optional toppings.
Husband Rating: 6 out of 10