Ingredients

The following ingredients have 6 Servings
  • 1 tablespoon olive oil
  • small onion, chopped
  • 2 stalks celery, chopped
  • 3 carrots, chopped
  • 2 cloves garlic, minced
  • 2 medium red potatoes, large dice
  • 15-ounce can diced tomatoes, undrained
  • 1 bunch kale, chopped
  • 15-ounce can black beans, rinsed and drained
  • 4 cups chicken stock (or 2, 15-ounce cans)
  • 1 teaspoon dried oregano
  • 1 teaspoon cumin
  • red pepper flakes
  • salt and pepper to taste
  • sour cream
  • red pepper flakes
  • pickled onions
  • chopped green or red onions
  • salsa
  • fresh jalapeno peppers, chopped
  • fresh oregano

Instruction

  • Heat olive oil in a soup bot over medium-high heat. Add onions, celery, and carrots. Saute until soft, about 5 minutes. Then add garlic, undrained tomatoes, kale, potatoes, and chicken stock. Season with salt and pepper to taste and add oregano, cumin, and red pepper flakes. Bring to a boil, then reduce the heat to a simmer. Cook until the vegetables are soft, about 10 to 12 minutes. Add the black beans and heat through.
  • Ladle into bowls and garnish with sour cream, if desired, and additional red pepper flakes.