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Dinner recipe · from the recipe book

Smoky Tomato Black Bean Soup with Kale

A smoky, cumin-scented tomato broth thick with black beans and brown lentils, with tender kale and a bright squeeze of lime.

Smoky Tomato Black Bean Soup with Kale

Ingredients

  • 1½ tbsp20 gOlive oil
  • 1½ medium160 gYellow oniondiced
  • 2 medium120 gCarrotsdiced
  • 1 medium119 gRed bell pepperdiced
  • 4 cloves12 gGarlicminced
  • 2 tbsp32 gTomato paste
  • 2 tsp4 gGround cumin
  • 1¾ tsp4 gPaprika (sweet or smoked)smoked
  • 1 tsp1 gDried oregano
  • 14½ oz411 gDiced tomatoes, canned
  • 3 cups660 gVegetable broth
  • 1 cup240 gWater
  • ½ cup100 gBrown or green lentils, dryrinsed and picked over
  • 2 cups344 gBlack beans, canned, drained and rinsed
  • 5¾ cups chopped120 gKalestems removed, leaves chopped
  • 2 tbsp30 gLime juice
  • ¼ tsp2 gSalt
  • ½ tsp1 gBlack pepper
  • ⅔ cup chopped10 gFresh cilantrochopped
  • ½ cup crumbled60 gQueso frescocrumbled

Steps

  1. Prep first: dice the onion, carrot and red bell pepper, mince the garlic, rinse the lentils, strip and chop the kale, and chop the cilantro.
  2. Heat the olive oil in a Dutch oven over medium heat. Add the onion, carrot and red bell pepper and cook, stirring, until softened, about 7 minutes.
  3. Stir in the garlic, tomato paste, cumin, smoked paprika and oregano and cook 1 minute until fragrant and the paste darkens.
  4. Add the diced tomatoes with their juice, the vegetable broth, the water and the brown lentils. Bring to a boil, then cover partly and simmer 20 minutes.
  5. Add the black beans and simmer uncovered 10 minutes, until the lentils are tender. Mash about a quarter of the beans against the pot to thicken the broth.
  6. Stir in the kale and cook 4 to 5 minutes until wilted and tender.
  7. Off the heat, stir in the lime juice, salt and black pepper.
  8. Ladle into bowls and top each with the cilantro and queso fresco.

Check labels: Gluten-free when you buy vegetable broth labeled gluten-free.

Contains: Milk. Some brands contain gluten.

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Saved in the Every Helping recipe book on October 24, 2026.

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