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Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servingsJump to Nutrition Facts
Prep Time:1 hrAdditional Time:30 minsTotal Time:1 hr 30 minsServings:8Yield:8 servings
Prep Time:1 hr
Prep Time:
1 hr
Additional Time:30 mins
Additional Time:
30 mins
Total Time:1 hr 30 mins
Total Time:
1 hr 30 mins
Servings:8
Servings:
8
Yield:8 servings
Yield:
8 servings
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2jalapeño peppers2tablespoonsextra-virgin olive oil3cupschopped onion1 ½cupsdiced carrot5clovesgarlic, minced4cupslow-sodium vegetable broth4(15 ounce) canslow-sodium black beans, rinsed1(28 ounce) canfire-roasted diced tomatoes3tablespoonsmolasses2tablespoonslime zest5tablespoonslime juice1 ½teaspoonsground cumin1 ½teaspoonssmoked paprika⅛teaspooncayenne pepper, or to taste3bay leaves1teaspoonsalt¾teaspoonground pepper4cupschopped kaleChopped scallions & chopped fresh tomato for garnish
Cook Mode(Keep screen awake)
Ingredients
2jalapeño peppers
2tablespoonsextra-virgin olive oil
3cupschopped onion
1 ½cupsdiced carrot
5clovesgarlic, minced
4cupslow-sodium vegetable broth
4(15 ounce) canslow-sodium black beans, rinsed
1(28 ounce) canfire-roasted diced tomatoes
3tablespoonsmolasses
2tablespoonslime zest
5tablespoonslime juice
1 ½teaspoonsground cumin
1 ½teaspoonssmoked paprika
⅛teaspooncayenne pepper, or to taste
3bay leaves
1teaspoonsalt
¾teaspoonground pepper
4cupschopped kale
Chopped scallions & chopped fresh tomato for garnish
DirectionsHeat 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.TipsTo make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.Originally appeared: EatingWell Magazine, January/February 2017
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.TipsTo make ahead: Refrigerate for up to 5 days; freeze for up to 6 months.
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.
Originally appeared: EatingWell Magazine, January/February 2017
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Nutrition Facts(per serving)297Calories5gFat50gCarbs13gProtein
Nutrition Facts(per serving)
- 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.
