Skip to main content

Black Bean-Kale Soup - Vegan, Gluten-Free

Today I was out doing some tentative Spring gardening (cleaning up the plot, seeding some baby lettuce).  I was hanging out with our "kale trees"-- tall, gnarly tree-like plants that snake along the surface of the garden and then abruptly shoot upwards.  They grow for many seasons like this.  They bolt to blossom and seeds fairly early, but there are always lots of somewhat leathery, small leaves. I love these "kale trees" and decided that it was time for a kale soup-- so this Black Bean-Kale Soup was born!

  • 1 T.  Coconut Oil (or Olive Oil)
  • 1      Organic Onion, chopped
  • 1      Organic Red Pepper, seeded and chopped
  • 3      Organic Garlic cloves, chopped
  • 2      Organic Carrots, peeled and shredded (or chopped)
  • 1      Organic Sweet Potato (orange flesh), chopped
  • 2      Large handsful of organic Kale, slightly chopped
  • 2  C. "Simply Natural" Organic Tomato & Basil Pasta Sauce (or Tomato Sauce, etc.)
  • 6  C. Filtered Water
  • Spices of your choice (Italian Herb mix, Marjoram, Savory-- to taste)
  • 2  C. Organic Black Beans, cooked (or 1 14-oz. can of Black Beans)
  • 1  C.  Brown Rice Corkscrew Pasta (or as desired)(*optional)
  • Celtic Sea Salt, Freshly Ground Pepper- To Taste...............

From Chris Wark of #ChrisBeatCancer, his latest best selling book: 

Pre-Order Here


Deliciously Simple

Plant-based Anti-Cancer Recipes

To order the book, click on above image.

  1. Sauté on medium, in heavy Dutch Oven in Coconut Oil: Onion, Red Pepper, Garlic, Carrots, Sweet Potato, in that order, stirring until the onions glisten and the veggies are on the verge of tender.
  2. Add in the Kale, Tomato Pasta/or Sauce, Water, and Spices.  Cook, stirring, until the Kale is wilty.
  3. Add in the Black Beans.  Turn heat down to Low and cook for 1 hour.  You can add the Rice Pasta (or Quinoa or whatever you want, if you want it thicker, like a stew) about the same time.
  4. When the hour is up, serve in bowls and allow people to add in their own salt and grated pepper to suit themselves.
  5. Enjoy!


Popular posts from this blog

Good Summer Morning Chia Pudding

Here is a fast and easy Chia Pudding that is perfect for breakfast (or as dessert, etc etc etc).  Chia pudd fans will know what I mean...  .                               . The Recipe is pretty simple.  You can vary it as you like, but this combination is a winner at our home and I think we will continue to use this as a standard for a simple breakfast pudding. I start by gathering together the ingredients and a wide-mouth Mason Jar with a lid. The ingredients are: 1/4 C. Chia Seed 1/4 C . Liquid Honey (or other sweetener of choice) 1/2 tspn. Vanilla Extract 2 C. Soy Milk (or other non-dairy milk) Strawberries and Blueberries (or other fruit/berry combinations ) as you like            THE METHOD Put all the above ingredients (in order) into a quart-size Mason Jar Whisk ingredients together until thoroughly mixed, paying attention to bottom sticky seeds Put lid on jar and place in fridge overnight (or at least 4 hours.) Scoop pudding into small bowls or small j

3 Quick Delicious Refreshing Carrot Salads

 These 3 carrot salads are all vegan, but not all familiar. It only goes to show that carrots have a life of their own in the Veggie World. When I go scouting for a delectable and easy-to-make vegan recipe, I like to think I vet the best on the Internet. I check out various social venues-- Instagram, Facebook, Twitter, Pinterest-- and google for the top-pagers as well. Then I read over the selection and toss the ones that sound a little too traditional or fussy.  1.  Viral TikTok Carrot Salad with Asian Flare (with Instagram's Stephanie Manzinali that.veganbabe) *that.veganbabe* demonstrates how to put this ribbon salad together in a flash. You will find other great salads that include carrots among her repertoire as well. Go HERE to the post. 2. Spicy Carrot Salad on Youtube with Everyday Gourmet  This looks very tangy and adventuresome for people who like a little zing in their summertime meals. Carrots are sweet, and some honey is also added to the recipe (I guess you could us

The Power of Flowers

Fragrant Flowers on our Morning Walk In my more youthful days of gardening I was all about organic food plants.  As I get older I have begun to enjoy planting and caring for flowers and herbs more. That is not to say that I do not have organic food gardening as a priority!  This year my husband has stepped into the gap in a big way (the 'gap' being my spending less time in the garden).  He has a 5-gallon pail of compost tea burbling away at all times, another pail of comfrey tea brewing under the grape arbor, and is experimenting with strewing agricultural lime in any patch of ground my eyes have fallen upon.   We have just put in  Saskatoon berry bushes, a few Sea Buckthorns, and 3 Sour Cherry trees (or bushes or whatever they will be) as well as the usual assortment of greens (kale, chard, collards, cilantro, parsley, romaine, etc.) and beans and a vast forest of little tomato plants, many donated by kind friends and neighbors.   We also have a square foot herb