This healthy vegetarian bean soup recipe draws inspiration from Brazil’s feijoada, a pork and black bean stew.
Blackened jalapenos, fire-roasted tomatoes and smoked paprika give it plenty of flavor.
Split jalapenos 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 jalapenos and cook, stirring, for 1 minute more.
Stir in broth, scraping up any browned bits.
Cover and bring to a boil over high heat.
Cover and return to a boil.
Reduce heat to maintain a gentle simmer and cook, uncovered, for 30 minutes.
Stir in kale, cover, and simmer until tender, about 5 minutes.
Serve garnished with scallions and tomatoes, if desired.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
