Smoky Black Bean Soup With Sweet Potato & Kale Recipe

Place the sorted beans in a big soup pot, cover with water by 3 inches, and allow them to soak overnight or for 6-8 hours. Once soaked, discard that water.

Return the soaked beans to the pot and cover with 3 inches of fresh water again. Bring this to a boil, then reduce the heat to medium-low, cover, and let them cook until the beans start to get tender but are still firm, which should take about 1 1/2 hours.

Stir in 1 tablespoon of ground cumin, then add the drained beans along with the chicken broth. Bring the mixture to a boil, then reduce the heat to medium-low, cover, and cook for 30 minutes.

While the soup simmers, peel and chop the sweet potatoes. Wash the kale, remove the tough stems, and chop the leaves.

Transfer the cooled beans and liquid to a blender and purée until smooth, then return the purée to the pot. Stir in the remaining 1 tablespoon of ground cumin.

Now, add 1 tablespoon of the chipotles in adobo. Taste the soup and continue to add more chipotles, a little at a time, until it has a spice level that you like. Adjust the salt and pepper as needed.