Name: Black Bean Soup with Feta & Kale, Apple & Pecan Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 3 (398 ml) cans black beans; 709 ½ ml chicken or vegetable broth; 1 ½ (113 g) pkg crumbled feta cheese; 3 Gala apples; 3 cloves garlic; 3 green bell peppers; 1 ½ bunches kale; 0.375 cup pecan halves; 1 ½ medium yellow onions; apple cider vinegar; black pepper; crushed red pepper; cumin, ground; extra virgin olive oil; honey; salt

Black Bean Soup with Feta & Kale, Apple & Pecan SaladBlack Bean Soup with Feta & Kale, Apple & Pecan Salad — a 40-minute dinner recipe with 16 ingredients, serving 6.Ingredients

3 (398 ml) cans black beans

709 ½ ml chicken or vegetable broth

1 ½ (113 g) pkg crumbled feta cheese

3 Gala apples

3 cloves garlic

3 green bell peppers

1 ½ bunches kale

0.375 cup pecan halves

1 ½ medium yellow onions

apple cider vinegar

black pepper

crushed red pepper

cumin, ground

extra virgin olive oil

honey

salt

Instructions

Wash and dry the fresh produce.

Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers (cut into 6-mm cubes) and transfer to a large bowl.

Preheat a medium saucepan over medium-high heat.

Trim off and discard the ends of the onions and remove the outer layer; small dice the onions (cut into 6-mm cubes) and add to the bell peppers.

Once the saucepan is hot, add olive oil and swirl to coat the bottom.

Add the bell peppers and onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.

Trim off and discard the root ends of the garlic; peel and mince or press the garlic.

Add the garlic, cumin, and crushed red pepper to the saucepan; cook, stirring constantly, until fragrant, 15 to 30 seconds.

Add the broth and beans (with their liquid) to the saucepan; season with salt and pepper. Increase the heat to high and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 15 minutes.

In a large salad bowl, combine and whisk together olive oil, apple cider vinegar, honey, salt, and pepper.

Cut out and discard the kale stems; chop the leaves crosswise into 1 ¼-cm strips. Add the kale to the salad bowl and, using your hands, massage the dressing into the leaves.

Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into thin wedges. Add to the salad bowl.

Roughly chop the pecans and add to the salad bowl. Toss the salad to combine.

Using an immersion (hand) blender, purée the soup until the desired consistently is reached. Alternatively, mash the beans with a potato masher.

To serve, divide the soup between bowls and garnish with feta. Serve with the kale salad on the side. Enjoy!

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