Smoky Black Bean Soup With Sweet Potato & Kale

Ingredients

• •6 cups chicken broth
• •3 tablespoons canned chipotle chiles in adobo
• •1 pound black beans
• •2 tablespoons ground cumin
• •1 bunch kale
• •2 tablespoons olive oil
• •1 onion
• •salt & pepper
• •3 lbs sweet potatoes
• •½ cup sour cream

Method

Adapted from foodista.com

1. 1Spread the dry beans out on a baking sheet and pick out any pebbles.
2. 2Place the beans in a big soup pot, cover with water by 3 inches and allow them to soak overnight or for 6-8 hours, then discard that water.
3. 3Return the soaked beans to the pot and cover with 3 inches of water again, bring to a boil.
4. 4Reduce heat to medium low, put the cover on and allow to cook until the beans start to get tender but still firm, about 1½ hours.
5. 5Drain the beans.
6. 6Heat the oil in a soup pot over med-high heat.
7. 7Add the onion along with a pinch of salt.
8. 8Saute until softened and golden.
9. 9Stir in 1 tbsp of ground cumin.
10. 10Add the beans along with the broth or water.
11. 11Bring to a boil.
12. 12Reduce heat to medium-low.
13. 13Cover.
14. 14Cook for 30 min.
15. 15Meanwhile peel and chop the sweet potatoes.
16. 16Wash the kale.
17. 17Remove the stems.
18. 18Chop the leaves.
19. 19Remove half of the beans and liquid and set aside to cool a bit.
20. 20Add the sweet potatoes and kale to the pot with some salt and pepper.
21. 21Cover.
22. 22Cook for 10 minutes.
23. 23Transfer the cooled beans to a blender and puree until smooth, then return them to the pot.
24. 24Stir in the remaining 1 tbsp of ground cumin.
25. 25Now add 1 tbsp of the chipotles in adobo. Taste and continue to add more until it has a spice level that you like.
26. 26Adjust the salt & pepper as needed.
27. 27Serve with a dollop of sour cream.