Brazilian Black Bean Soup
Brazil's cuisine often features smoky, grilled meats, but this healthy vegetarian bean soup recipe is completely meat-free. Instead, blackened jalapeños, fire-roasted tomatoes and smoked paprika provide the Brazilian flair. A little molasses adds a sweet-toasty note, and the kale, while not traditional, bumps up your daily veggie count.
To make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.
1 1/2 starch, 2 1/2 vegetable, 1/2 other carbohydrate, 1 1/2 lean meat, 1/2 fat