Adam Miramon, M.O.M., Dipl.Ac., L.Ac., Acupuncturist and Chinese Herbalist

Recipe: Spicy Black Bean Kale Soup


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 2 carrots, peeled and diced
  • 4 cloves garlic, finely minced
  • ¼ cup diced chipotle peppers in adobo, with the liquid (more to taste)
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1 pound (about 2¼ cups) dry black beans, soaked overnight and drained
  • 6 cups vegetable or chicken broth
  • 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


  1. 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.
  2. 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.
  3. 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.

Link directly to  The Full Helping to read more about this great soup.