Black Bean, Tomato, Corn and Greens Soup
This is a delicious (and nutritious!) soup, adapted from Moosewood Simple Suppers. I’ve added some garlic and a diced red bell pepper to the recipe, and use a bit more liquid than the original recipe had…you can adjust the amount of liquid to your liking. I prefer chard in this soup to kale, as I feel it doesn’t get quite so bitter; you can use any dark leafy green you like.
1 cup chopped onions
2 garlic cloves, chopped
1 tbsp olive oil
2 tsp ground cumin
1 tsp ground fennel
1/2 tsp red pepper flakes or 1/4 tsp cayenne
1 bunch stemmed, rinsed and chopped swiss chard, kale, or collards
1 28-oz can diced tomatoes
1 15-oz can black beans
1 cup frozen corn kernels
2 cups water
1/4 cup chopped cilantro (optional)
Saute the onions and garlic over medium heat in a heavy large pot until softened, about 5-7 minutes. Add the cumin, fennel, red pepper/cayenne, and greens; stir to mix. Sprinkle with salt and continue to cook until the greens are wilted but still bright green. Add the can of diced tomatoes (with the juice), black beans, corn, and water and bring to a boil. Reduce the heat and simmer, covered, for about 10 minutes. Adjust the liquid if necessary, add some coarse salt to taste (it will need it), and stir in the chopped cilantro, if using.
You could serve this topped with crumbled tortilla chips and/or cheddar or jack cheese. Yum.