Black Bean Soup

Packed full of fibre and goodness this spicy black bean and kale soup is sure to comfort on a cold winter day.

Black Bean Soup
Prep time: 
Total time: 
  • ½ tablespoon coconut oil (see notes)
  • 1 x 425 g can black beans (see notes)
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 medium sweet potatoes, chopped in cubes
  • 3 cloves garlic, chopped
  • ½ cup corn kernels
  • 4 cups kale, chopped
  • 1 large handful fresh coriander, chopped
  • 1 vegetable stock cube
  • 2½ tablespoons tomato paste
  • ½ teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 4 cups water
  • ½ cup brown rice
  • 2 cups water, for cooking the rice
  1. In a medium sized pot, pour in the rice and 2 cups water and bring to a boil. Let simmer for 25-30 minutes until cooked. Set aside when cooked
  2. Meanwhile, heat a large pot with the oil. Saute the onions and garlic for a few minutes, until they begin to turn translucent.
  3. Add the celery, sweet potato and spices. Saute for another 2 minutes.
  4. Add the tomato paste, stock cube, 4 cups water, black beans and corn kernels. Simmer, covered, for 15 minutes.
  5. Add the kale, continue simmering for 8 - 10 minutes or until just wilted.
  6. Sprinkle fresh coriander on top before serving.
Coconut oil and canned black beans are generally available at the larger supermarkets.

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