Kale and Black Bean Soup

I made this soup because I found a huge 1 pound bag of trimmed kale on sale for 50 cents. I typically don't like stir-fried or baked kale because I feel I have a hard time ingesting it, often finding strands of it stuck between my teeth. But for 50 cents, I had to come up with a way to beat it. This came out SO good. Plus, it's easy to eat and there's nothing stuck in my chompers!

Prep Time: 10 minutes

Cook Time: 55 minutes

Total Time: 1 hour 5 minutes

Yield: 4-6 servings



  1. Heat oil in a large pot over medium heat. Add the onion and carrot. Cook until the onion is clear, about 5 minutes.
  2. Add the garlic, chili paste, cumin and paprika. Cook for about 2 minutes.
  3. Add the kale to the pot. It will seem like a lot, but it will cook down very quickly. Stir for about 2 minutes.
  4. Add the broth and water. Bring to a boil, then reduce to a simmer.
  5. Cover the soup and allow to cook for 40 minutes.
  6. Stir in the cooked chicken pieces and cook for 5 minutes with the lid off.
  7. Serve in bowls and squeeze lime juice on top.

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