Black Bean Soup

Packed full of fibre and goodness this spicy black bean and kale soup is sure to comfort on a cold winter day.

Black Bean Soup

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Prep Time: 10 minutes
Total Time: 45 minutes
Servings: 4
Author: The Cook


  • ½ tablespoon coconut oil, see notes
  • 425 g canned black beans, see notes
  • 1 onion, chopped
  • 2 stalks celery, chopped
  • 2 medium sweet potatoes, chopped in cubes
  • 3 cloves garlic, chopped
  • ½ cup corn kernels
  • 4 cups kale, chopped
  • 1 cup fresh coriander (cilantro) leaves, chopped
  • 1 vegetable stock cube
  • tablespoons tomato paste
  • ½ teaspoon ground coriander
  • 1 teaspoon chilli powder
  • 4 cups water
  • ½ cup brown rice
  • 2 cups water, for cooking the rice


  • In a medium sized pot, pour in the rice and 2 cups water and bring to a boil. Let simmer for 25-30 minutes until cooked. Set aside when cooked
  • Meanwhile, heat a large pot with the oil. Saute the onions and garlic for a few minutes, until they begin to turn translucent.
  • Add the celery, sweet potato and spices. Saute for another 2 minutes.
  • Add the tomato paste, stock cube, 4 cups water, black beans and corn kernels. Simmer, covered, for 15 minutes.
  • Add the kale, continue simmering for 8 - 10 minutes or until just wilted.
  • Sprinkle fresh coriander on top before serving.


Coconut oil and canned black beans are generally available at the larger supermarkets.
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