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+ servings
Two small bowls of a spicy vegan black bean soup, made with kale and garnished with cilantro and corn chips.
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Spicy Black Bean Kale Soup

Author - Gena Hamshaw
Prep Time: 10 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 25 minutes
Yields: 8 servings


  • 1 tablespoon olive oil
  • 2 regular sized or 1 large onion diced
  • 2 carrots peeled and diced
  • 4 cloves garlic finely minced
  • 1/4 cup diced chipotle peppers in adobo with the liquid (more to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pound about 2 1/4 cups dry black beans, soaked overnight and drained
  • 4 cups vegetable broth + 2 cups water
  • 1 teaspoon fine salt, more as needed
  • White or sherry vinegar, to taste (substitute freshly squeezed lime juice)
  • 1 bunch curly kale, stems removed and torn into bite-sized pieces
  • Optional, for topping: Chopped avocado, cilantro, or crumbled corn chips


  • Heat the oil in a large stock pot over medium heat. Add the onion and carrot. Cook for 5-7 minutes, stirring frequently, or until the onion is tender and clear. Add the garlic and chipotle peppers in adobo; cook for another 2 minutes, stirring constantly.
  • Add the cumin, coriander, beans, broth, water, and salt. Bring the mixture to a boil and reduce to a simmer. Cover the soup and simmer for 60-90 minutes, or until the beans are tender.
  • If you like, you can puree the soup partially with an immersion blender or by transferring a few cups to a standing blender (it's also fine to lave the soup as it is). Stir in the vinegar and adjust the salt to taste; you can also add a touch of extra heat by stirring in a little more chopped chipotle pepper.
  • Finally, stir the kale into the soup, re-cover, and allow the kale to cook for about 5 minutes, till it's tender. Serve the soup with any toppings you like.


Leftover soup will keep for up to 5 days in an airtight container in the fridge. Soup can be frozen for up to 2 months.