It is when I have to come up with a name for a recipe that I find how much I lack in creativity! It's a shame. I'll ask the kids next time, but for now, this soup is a Mexican-inspired Black Bean and Kale Soup. Since we are trying to incorporate as much greens into our diet as we can, the kale seemed an ideal choice in this recipe. Sweet potatoes and black beans are a natural with some smoky cumin and green chilies.
This soup got better with age; David took it for lunch the next day and raved about it. It's also a very easy one to pull together and is packed with protein and calcium. Kale and black beans are both high in both. Add some vegan sour cream, avocado, cilantro and/or tortilla chips and you have the making of a delicious soup.
Use either an excellent vegetable broth or a vegetable concentrate for the soup base.
celery, carrot, garlic, onion: $1.50
sweet potato, red pepper: $2
can green chilies, tomato paste, veg broth: $2
black beans: $2
spices, lime: $.50
Total to make 6 servings: