Healthy Lifestyle Diets Healthy Vegetarian Recipes Vegetable Recipes for Vegetarian Diet Healthy Vegetarian Kale Recipes Spicy Black Bean Soup 4.6 (16) 15 Reviews This healthy vegetarian bean soup recipe draws inspiration from Brazil's feijoada, a pork and black bean stew. Blackened jalapeños, fire-roasted tomatoes and smoked paprika give it plenty of flavor. By Danielle Centoni Updated on June 8, 2018 Print Rate It Share Share Tweet Pin Email Prep Time: 1 hr Additional Time: 30 mins Total Time: 1 hr 30 mins Servings: 8 Yield: 8 servings Nutrition Profile: Dairy-Free Egg Free Gluten-Free Healthy Aging Healthy Immunity Healthy Pregnancy High Fiber Low-Calorie Nut-Free Soy-Free Vegan Vegetarian Jump to Nutrition Facts Ingredients 2 jalapeño peppers 2 tablespoons extra-virgin olive oil 3 cups chopped onion 1 ½ cups diced carrot 5 cloves garlic, minced 4 cups low-sodium vegetable broth 4 (15 ounce) cans low-sodium black beans, rinsed 1 (28 ounce) can fire-roasted diced tomatoes 3 tablespoons molasses 2 tablespoons lime zest 5 tablespoons lime juice 1 ½ teaspoons ground cumin 1 ½ teaspoons smoked paprika ⅛ teaspoon cayenne pepper, or to taste 3 bay leaves 1 teaspoon salt ¾ teaspoon ground pepper 4 cups chopped kale Chopped scallions & chopped fresh tomato for garnish Directions Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Carefully cover the pan with foil and cook until the skins are blackened, 7 to 10 minutes. Let cool, then dice. Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more. Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, for 30 minutes. Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired. Tips To make ahead: Refrigerate for up to 5 days; freeze for up to 6 months. Rate it Print Nutrition Facts (per serving) 297 Calories 5g Fat 50g Carbs 13g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Serving Size about 1 1/2 cups each Calories 297 % Daily Value * Total Carbohydrate 50g 18% Dietary Fiber 13g 46% Total Sugars 14g Added Sugars 7g 14% Protein 13g 26% Total Fat 5g 7% Saturated Fat 1g 3% Vitamin A 5462IU 109% Vitamin C 41mg 46% Folate 30mcg 7% Sodium 716mg 31% Calcium 176mg 14% Iron 4mg 24% Magnesium 124mg 30% Potassium 777mg 17% Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate. * Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.) (-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs. Powered by the ESHA Research Database © 2018, ESHA Research, Inc. All Rights Reserved