Spicy Black Bean and Kale Soup Recipe

A healthy and hearty soup for the monsoons
Cook Time: 30 minutes

Difficulty: Easy
Serves: 4


Olive oil; 1 tbsp

Diced onion; 1 large

Peeled and diced carrots; 2

Finely minced garlic; 2

Chipotle peppers; 1 tsp

Ground cumin; 1 tsp

Ground coriander; 1 tsp

Black beans (soaked overnight); 2 cups

Vegetable broth; 4 cups

Salt; 1 tsp

Freshly squeezed lime juice

1 bunch curly kale, stems removed and torn into bite-sized pieces

Toppings: Chopped avocado, cilantro and crumbled corn chips


  1. Heat the oil in a stock pot and add the onion and carrot. Cook for 5-7 mins until the onion is tender. Add the garlic and chipotle peppers  and cook for another 2 mins, stirring constantly
  2. Add the cumin, coriander, beans, broth, water, and salt. Bring the mixture to a boil and reduce to a simmer. Cover the soup and simmer until the beans are tender.
  3. Mash the soup a bit to thicken the consistency and add salt and lemon juice.
  4. Stir the kale into the soup, cover & allow the kale to cook for about five minutes , till it’s tender.
  5. Serve the soup with avocado, cilantro & corn chips.

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