Paula found this recipe in the January/February 2016 Rachel Ray magazine. Black Bean and Kale Tortilla Soup. It looked easy to make and tasty as well. I made it on Sunday afternoon and we just kept it available until we needed a meal, which happened to be tonight! You cannot go wrong with a soup in the winter and this one turned out to be a winner.

Here is the recipe in case you want to try it yourself…

Preheat the oven to 375 degrees . Scatter the 6 tortilla strips on a rimmed baking sheet and spray with cooking spray. Season with salt and bake until deep golden, about 15 minutes.

In a medium soup pot or Dutch oven, heat a few tablespoons of olive oil over medium-high. Add 1 chopped white onion, 2 large chopped garlic cloves, 1 chopped jalapeno, 1 1/2 teaspoons of ground coriander and 1 1/2 teaspoons of ground cumin. Season with salt and pepper. Cook, stirring often, until the onion softens, about 5 minutes. Add 1 15 ounce can of drained black beans and 1 15 ounce can of diced tomatoes. Stir in 1 bunch of (Tuscan) kale, 1 quart of chicken or vegetable stock and 2 cups water. Bring to a boil, reduce the heat to medium and simmer until the kale wilts and the soup thickens and flavors blend. This should take about 5-10 minutes.

Divide the tortilla strips among the soup bowls and top with the sliced radishes and avocado if available. Add a few ladles of soup and top with the queso fresco cheese if available, chopped cilantro and chopped scallions. Serve with the lime wedges if desired.

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