Sausage Kale Black Bean Soup
Jul 29, 2024
- Servings
- 4-6
- Total time
- 60 minutes
- Course
- Soup and Stew
Tags
Ingredients
For the Soup
- 2 tbsp EVOO (extra virgin olive oil)
- 5 cloves garlic, minced
- 1 lb ground Italian sausage
- 1 head of fresh kale, chopped and stemmed
- 2 - 15 oz cans of black beans
- 2 sweet potatoes, peeled and cut into 1 inch cubes
- 3 - 32 oz cartons of vegetable broth
- 1 small sweet onion, chopped
- ¼ tsp ground cumin
- ½ tsp cayenne pepper
- ½ tsp Chipotle chile powder
- ½ tsp garlic powder
- 1 packet of sazon goya seasoning
- Ground black pepper to taste
For Cornbread Muffins:
- 2 cups flour
- 1 cup cornmeal
- 1 cup sugar
- 1 ½ tablespoons baking powder
- 1 teaspoon salt
- 1 can sweet corn
- 8 tablespoons butter, melted
- ½ cup vegetable oil
- 1 ¼ cups whole milk
- 1 jalapeno, sliced
- 3 large eggs
- Cooking spray
- Whipped honey for garnish
Instructions
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To Make the Soup:
In a large soup pot, heat oil and sauté the onions and ground sausage until cooked through. Add all the remaining ingredients except kale. -
Bring to a boil and then reduce to simmer and cover. Cook for 15 minutes. Add kale and then cook for another 15 minutes.
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While soup is cooking, prepare the cornbread muffins.
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To Make the Cornbread Muffins:
Preheat the oven to 350°F. -
Grease a muffin pan with cooking spray.
-
In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
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In another bowl, whisk together melted butter, oil, milk, and eggs.
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Add the wet ingredients to the dry ingredients and mix until just combined.
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Fill the muffin tin with the mixture. Each muffin cavity should be filled about 1/2 to 2/3 full.
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Add sliced jalapeno onto each muffin.
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Bake for 11-13 minutes until golden brown.
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Allow to cool for about 5 minutes before gently removing from the muffin tin.
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Top with a dollop of whipped honey.