Featured Recipe: Black Bean and Kale Soup (Gluten-Free, Vegan)

Black Bean & Kale Soup

Makes 8 cups/2L – 4 servings of 2 cups

This soup is a great nutrient packed meal, especially on a cold fall or winter day. It’s a great source of protein, fiber, vitamins A, B1, B6, folate, calcium and magnesium.



  • 2 cups dried black beans
  • 4 cups chopped “Pfenning’s” organic green kale
  • 1 ½ cup minced yellow onion
  • ½ cup minced carrot
  • ½ cup minced celery
  • 2 tbsp minced garlic
  • 4 cups “Pacific” organic low sodium vegetable broth
  • 2 cups water
  • 2 tbsp “Sarafino” extra virgin olive oil
  • 1 tsp “Filsinger’s” organic apple cider vinegar
  • 2 tsp “Smoke” smoked paprika
  • 2 tsp “Frontier” chipotle powder
  • 1 tbsp “Wholesome Sweeteners” coconut sugar
  • ½ tsp black pepper
  • Sea salt to taste



Soak the black beans in 8 cups of water overnight, rinse and cook until al dente in fresh 3L of water. Rinse once again and set aside. In a separate pot, sauté everything but vegetable broth and the cooked beans for 10 minutes on medium heat. Add the remaining ingredients and cook for 30 minutes. Optionally garnish with fresh cilantro and a drizzle of fresh cashew cream and enjoy on a cold autumn day.

Each Serving Contains:

502 calories; 26 g protein; 8 g total fat (0 g trans fat); 80 g total carbohydrates (but only 11 g of sugar!); 212 mg sodium (without added salt)