Black Bean Soup with Sweet Potatoes and Kale


Soup, Chili & Stew
Black Bean Soup with Sweet Potatoes and Kale

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Bowl of black bean soup with sweet potatoes and kale

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Recipe Data


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Servings and Ingredients

Serves 6
1 tbsp. Hy-Vee Select olive oil
1 medium onion, chopped
2 cloves garlic, finely chopped
1 (6 ounce) can Hy-Vee tomato paste
1 ½ tsp. ground cumin
½ tsp. Hy-Vee crushed red pepper flakes
3 c. vegetable broth
2 (15 ounces each) cans Hy-Vee black beans, drained and rinsed
1 medium sweet potato (about 8 ounces), peeled and cut into 1/2-inch cubes
2 c. packed chopped baby kale
12 (1/4 inch) slices Hy-Vee Baking Stone pretzel bread
Butter-flavored nonstick cooking spray
3 oz. Hy-Vee 1/3-less-fat cream cheese, softened
3 tbsp. chopped drained oil-packed sun-dried tomatoes
1 tbsp. chopped fresh chives


  1. Heat olive oil in a Dutch oven over medium heat. Add onion and garlic; cook about 5 minutes or until onion is tender. Stir in tomato paste, cumin and crushed red pepper flakes. Add vegetable broth, black beans and sweet potatoes; stir and bring to boiling over medium-high heat. Reduce heat to medium-low; cover and simmer 15 minutes. Stir in kale. Simmer, uncovered, 10 minutes more.
  2. Meanwhile, spray both sides of bread with butter-flavored nonstick cooking spray. Place on a baking sheet. Bake at 375 degrees for 10 minutes or until crisp. Cool.
  3. Combine softened cream cheese, sun-dried tomatoes and chives. Spread on toasted bread slices. Serve with soup.

Nutrition facts


320 Calories per serving

Amounts Per Serving

  • Total Fat: 7g
  • Cholesterol: 0mg
  • Sodium: 1170mg
  • Total Carbohydrates: 53g
  • Protein: 14g

Daily Values

Vitamin A 190%
Vitamin C 70%
Iron 25%
Calcium 15%

Recipe Source:

Hy-Vee Seasons Health 2012.