Soup, Chili & Stew
Black Bean Soup with Sweet Potatoes and Kale
Servings and Ingredients
|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|
- 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.
- 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.
- Combine softened cream cheese, sun-dried tomatoes and chives. Spread on toasted bread slices. Serve with soup.
320 Calories per serving
Amounts Per Serving
- Total Fat: 7g
- Cholesterol: 0mg
- Sodium: 1170mg
- Total Carbohydrates: 53g
- Protein: 14g
Vitamin A 190%
Vitamin C 70%
Hy-Vee Seasons Health 2012.