Ancient Grains and Kale Black Bean Soup.
A heart-warming, plant-powered soup that’s perfect for a chilly winter or early spring day.
This soup is really simple to make despite its somewhat fancy name. The only chopping that’s involved is dicing an onion and mincing garlic. And can you guess what makes up the flavor base of this soup? A jar of salsa! Yep. Have you ever used a jar of salsa in your soup before? It’s an easy way to add tons of flavor and some spice without much (any!) work.
Disclosure: I created Ancient Grains and Kale Black Bean Soup for Drew’s Organics, maker of organic dressings and salsas, as part of an ongoing partnership with them. I was compensated for the recipe creation, but not for this post and all opinions are my own. Thank you for supporting brands that make My Cape Cod Kitchen possible!
We’ve made this Ancient Grains and Kale Black Bean Soup a handful of times over the past month because it’s that good and that simple.
I made a big batch of it over the weekend when I wanted something warming and comforting after surgery. If you follow me on Instagram, you know that I had my umbilical hernia repaired Friday morning. It developed from a weak spot in my stomach and after having two kiddos and carrying them around all day/every day, that spot became even weaker. It started to become painful back in January, so I decided to get it fixed before Lexi and Lucca get any heavier. The recovery time is about 4 weeks until I am able to lift over 30lbs, run or do anything strenuous, so until then I’ll be taking it (relatively) easy.
But, back to the soup. So, after surgery, I felt pretty out of it, sore and tired all day Friday and Saturday. Thankfully I have an amazing hubby and my mother in law came up to help out with the kiddos, so I was able to get some rest. I started to feel better yesterday (Sunday) – enough to be on my feet in the kitchen for a few minutes to whip up a batch of this soup. I had a nice crusty loaf of asiago bread in the freezer, so we toasted that up and served this soup with toasty bread and lots of shredded cheddar.
To make the soup, you’ll saute onion and garlic in a large saucepan, then add a bag of frozen kale, vegetable (or chicken broth), black beans, salsa and tomato paste. You’ll bring to a boil, reduce to a simmer, then you’re done! No blending involved. Serve with shredded cheddar, avocado slices and crusty bread or rolls.
Make a big batch of this soup for weekend lunches for your family. Or make a batch for a friend or neighbor who could use a little TLC.
Here’s the full recipe:
Ancient Grains and Kale Black Bean Soup
- 1 Tablesoon extra virgin olive oil
- 1 medium sweet onion, diced
- 2 cloves garlic, minced
- 1 10 oz bag frozen, chopped kale
- 1 32 oz container vegetable or chicken broth use low sodium, if desired
- 1 large 1lb 13 oz can black beans, drained and rinsed
- 1 12 oz jar Drew’s Ancient Grains & Kale Organic Salsa
- 1 6 oz can tomato paste
- Heat olive oil in a large saucepan.
- Add diced onion and sauté 10-15 minutes, stirring frequently, until onions are soft and begin to lightly brown. Add garlic and sauté another minute.
- Add frozen kale, stirring frequently until cooked through and most of the liquid is cooked off, about 10 minutes.
- Add broth, black beans, Drew’s Ancient Grains & Kale Organic Salsa and tomato paste. Stir to combine. Bring to a boil. Reduce heat and simmer 5-10 minutes.
- Serve with shredded cheddar, avocado and fresh rolls.
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