Smoky Black Bean Soup With Sweet Potato & Kale

Spread the dry beans out on a baking sheet and pick out any pebbles.

70 min

Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water. Return the soaked beans to the pot and cover with 3 inches of water again, bring to a boil. Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1 1/2 hours.

70 min

Drain the beans.

70 min

Heat the oil in a soup pot over med-high heat.

70 min

Add the onion along with a pinch of salt and saute until softened and golden. Stir in 1 tbsp of ground cumin, add the beans along with the broth or water and bring to a boil. Reduce heat to medium-low, cover and cook for 30 min. Meanwhile peel and chop the sweet potatoes. Wash the kale, remove the stems and chop the leaves.

70 min

Remove half of the beans and liquid and set aside to cool a bit.

70 min

Add the sweet potatoes and kale to the pot with some salt and pepper. Cover and cook for 10 minutes.

70 min

Transfer the cooled beans to a blender and puree until smooth, then return them to the pot. Stir in the remaining 1 tbsp of ground cumin. Now add 1 tbsp of the chipotles in adobo. Taste and continue to add more until it has a spice level that you like. Adjust the salt & pepper as needed.

70 min

Serve with a dollop of sour cream.

70 min