Mexican Black Bean and Kale Soup

Mexican Inspired Black Bean and Kale Soup

Ingredients:

1 t oil

5 celery sticks, sliced on diagonal

5 small-medium carrots, sliced

1 onion, diced

1 sweet potato, peeled and medium diced

5 garlic, minced

2 T tomato paste

1 T vegetable concentrate or 3 bouillon cubes

1 red pepper, roasted, peeled, seeded and diced

1 small can green chili

1 can black beans, rinsed

½ t cumin, ground

1 t oregano

1 bunch kale, cleaned and chopped

5 c water

lime juice, fresh

cilantro (opt)

vegan sour cream (opt)

Heat the oil in a large pot. Add the celery, carrots, onion, sweet potato and garlic. Saute for 7-10 minutes.

Add the the tomato paste and the vegetable concentrate. Stir very well to incorporate and cook for 2 minutes or until the tomato paste turns darker.

Add the red pepper, chillies, beans, cumin, oregano, kale and water. Stir well. Bring to a boil, reduce to a simmer and cook for 20 minutes.

Serve with a squeeze of lime and the optional cilantro and sour cream.