Black Beans With Greens
1/2 yellow onion, chopped
2 cloves garlic, chopped
1 tablespoon olive oil
6-8 cups water
1 vegetable bullion cube or 1 tablespoon prepared vegetable paste
1 bunch kale, torn into small pieces
1 (16 ounce) can black beans, rinsed and drained
large pinch fresh cilantro
salt and pepper, to taste
1. Place onion and garlic in bottom of soup pot in the oil. Saute for 5 minutes until they glisten.
2. Pour in water and add the veggie bullion. Add the kale. Cook this down until it starts looking soft (about 5 minutes or so).
3. Add the black beans, and cook for 5 more minutes. Add cilantro, salt, and pepper.
Spoon this over brown/white rice and enjoy a very healthy low fat meal.
Source of recipe: Inspired by a recipe found on yummyvegetarianrecipes.com.
SO HOW'D IT GO?
I used a package of frozen spinach instead of the kale. I also added chopped portobello mushrooms. I served it with salsa and sliced mango. YUM!
Not too bad, it was a little bland when I only used six cups of water and the one tablespoon bouillion, so I added another tablespoon of vegetable bouillion and a ton of cilantro and more salt. Then it was a tasty, healthy, soup!