Spicy Blackbean Soup

  

Ingredients

2 jalapeño peppers

2 tbsp extra-virgin olive oil

3 cups chopped onion

1 ½ cups diced carrot

5 cloves garlic, minced

4 cups low-sodium vegetable broth

4 (15 ounce) cans low-sodium black beans, rinsed

1 (28 ounce) can fire-roasted diced tomatoes

3 tbsp molasses

2 tbsp lime zest

5 tbsp lime juice

1 ½ tsp cumin pdr

1 ½ tsp smoked paprika

⅛ tsp cayenne pepper, or to taste

3 bay leaves

1 tsp salt or to taste

¾ tsp pepper pdr

4 cups chopped kale

Chopped scallions & chopped fresh tomato for garnish

 

Preparations

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.

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