Power Soups: Kale Bean Chowder, Manhattan Style
Kale Black Bean Chowder
This chowder reminds us of Manhattan clam chowder with its spices and tomatoes. The curly kale is cooked until tender with the beans.
- 2 tsp olive oil (extra virgin)
- .5 cup onion (peeled and chopped)
- 2 each carrots (peeled and sliced)
- 2 each garlic (cloves peeled and chopped)
- 1/2 each jalapeno (seeded and chopped)
- 1 cup tomato puree (no added salt)
- 4 each Yukon gold potatoes (quartered)
- 3 cups cooked black beans (drained (can use canned))
- 2 cups low-sodium chicken broth
- 1 tsp paprika
- 1 tsp garlic powder
- 1 tsp oregano
- 2 tsp chili powder
- 4 cups kale (ready to serve curly kale that is rinsed and cut in pieces)
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Heat the olive oil in a Dutch oven pan on medium heat. When the oil is hot, add the onions, carrots, garlic, and jalapeno pepper. Cook for 3 minutes, stirring occasionally.
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Add the tomatoes, potatoes, beans, and broth. Bring to a boil, then lower to a simmer. Add the seasonings. Cover and bring to a boil. Add the kale, reduce to a simmer. Cook for 20 minutes or until all the veggies are tender.
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Serve hot. This soup goes great with croutons and a salad.
