Black Bean and Kale Soup

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-04-20 · Updated 2026-04-20

A rich, earthy soup simmered with black beans, kale, and warming spices, ideal for chilly evenings. This american-inspired soups (vegetarian) ready in about 35 minutes pairs olive oil, large, diced onion, diced carrots for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 2 tbsp olive oil
• 1 large, diced onion
• 2, diced carrots
• 2 stalks, diced celery
• 3 minced garlic cloves
• 1 can (15 oz), rinsed black beans
• 1 can (14.5 oz) diced tomatoes
• 4 cups vegetable broth
• 2 cups chopped kale
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1 tbsp lemon juice

Instructions

1. Step 1: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, carrots, and celery; cook 5 minutes until softened. Add 3 minced garlic cloves and cook 1 minute until fragrant.
2. Step 2: Stir in 1 can (15 oz) rinsed black beans, 1 can (14.5 oz) diced tomatoes (with juice), 4 cups vegetable broth, 1 tsp cumin, and 1/2 tsp smoked paprika. Bring to a simmer and cook 15 minutes.
3. Step 3: Add 2 cups chopped kale and cook 8-10 minutes until kale is tender. Stir in 1 tbsp lemon juice and season with salt and pepper to taste.