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Soups and Stews | |
| 1 tablespoon olive oil 1 onion, diced 2 cloves garlic, minced 1 quart low-sodium vegetable broth Two 15-ounce cans black beans 2 cups frozen chopped kale Sour cream, shredded cheese and diced avocado, for serving, optional | |
| In a Dutch oven, heat the olive oil over medium heat. Add the onion and saute until tender and translucent, 7 to 8 minutes. Stir in the garlic and cook 1 minute. Add the broth, beans (do not drain) and kale. Bring to a low boil, reduce to a simmer, cover and cook until heated through, about 25 minutes. Serve with sour cream, shredded cheese and diced avocado, if desired. | |
| If you like spicy add diced hot peppers or hot sauce. | |
Excellent | |
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