Recipe: $4.37 | Per Serving: $0.73 | Yield: 6
I know that everyone is making lots of cookies and brownies and cakes and snacks and treats for the holidays, but let’s take things back a second and remember to sprinkle some real meals in between all the sweets. Like this super simple Black Bean Soup, made using your slow cooker for a hands-off meal, or using your stove top for a speedy version. I’ve made it both ways and it’s super yummy. It’s got tomatoes and kale, and just a little heat.
I like mine topped with Greek yogurt, and avocado if it’s available. Chips on the side or crumbled on top and it’s perfect.
This week at work has been packed with a holiday potluck, a teacher’s luncheon, and a teacher’s breakfast, with the last two being provided by the parents. It’s super sweet that the parents appreciate everyone enough to provide so many nice things! But we really went overboard on our Holiday Potluck, with an abundance of carbs and almost no vegetables.
It’s too early to be junk-fooded out! We are leaving in two days for a week in California with family, and I am pretty stoked knowing that we will have several servings of this in the freezer for when we return. So even if I have too many brownies, it will take zero effort to get back in the groove when we return.
For Vegetarian: Be sure to use vegetable broth, not chicken broth.
For Paleo: Beans aren’t Paleo! Eat something else.
- 2 Tablespoons butter
- 1 medium onion, chopped
- 4 cloves garlic, minced
- 1 habanero, minced
- 1 jalapeno, minced
- ½ teaspoon cumin
- 1 Tablespoon tomato paste
- 5-6 cups black beans (or black & red beans)
- 4 cups chicken broth
- 1 can tomatoes (14-15 ounces)
- 1.5 teaspoon salt
- 8 cups kale, chopped
- Stove Top: Melt the butter in a large sauce pan, and sauté the onion until soft, about 5 minutes. Add the garlic, habanero, jalapeño, cumin, and tomato paste and sauté another 3 minutes or so.
- Add the black beans, chicken broth, tomatoes, and salt. Simmer for about 45 minutes. Taste and add any additional seasonings as desired.
- Remove some of the soup (maybe ⅓ or ½) and blend in blender or food processor. Return to pot, stir in the kale and cook until wilted, about 5-10 minutes.
- Slow Cooker: Add all ingredients to slow cooker and cook on low for 8 hours.
- Remove some of the soup and blend in blender or food processor. Return to crockpot and add kale. Cook another 30 minutes or until kale is tender. (Options here - you can sauté the kale separately, steam it in your microwave, or just use spinach, which wilts in about 5 minutes.)