Hearty Rice, Black Bean, and Kale Soup

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This hearty soup is a cozy and filling dish to whip up during the cold winter months. Serve it with crusty, toasted bread for dipping.

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Ingredients:

  • 1 tablespoon extra virgin olive oil
  • 3 large garlic cloves, minced
  • 1 sweet onion, diced (about 2-2 1/2 cups)
  • 3 celery stalks, diced (about x cups)
  • 2 & 1/2 teaspoons ground cumin
  • 4 teaspoons chili powder
  • 1 teaspoon ground coriander
  • 1/2 to 1 teaspoon smoked sweet paprika, to taste
  • 1/8 to 1/4 teaspoon cayenne pepper, or to taste
  • 14-oz can diced tomatoes, with juices
  • 5 to 6 cups vegetable broth, more if desired
  • 1 cup green or brown lentils, rinsed and drained (or black beans?)
  • 3/4 teaspoon fine sea salt
  • Freshly ground black pepper, to taste
  • 2 handfuls stemmed kale leaves (finely chopped) or spinach

Directions:

  1. In a large pot, sauté the onion and garlic in oil for about 5-6 minutes over medium heat. Add in the celery and sauté for a few minutes more.
  2. Stir in the bay leaf and the spices (cumin, chili powder, coriander, paprika, cayenne). You can add half the spices and add more later if you prefer.
  3. Stir in the can of tomatoes (including juice), broth, and lentils. Bring to a boil, reduce heat, and then simmer, uncovered, for about 20-25 minutes, until lentils are tender and fluffy.
  4. Stir in kale or spinach and season to taste adding more spices if you wish.

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