Smoky Black Bean Soup With Sweet Potato & Kale

Spread the dry beans on a baking sheet, picking out any pebbles. Place beans in a large pot, cover with water by 3 inches, and soak overnight or for 6-8 hours. Drain and discard the soaking water.

Return the soaked beans to the pot, cover again with 3 inches of fresh water, and bring to a boil. Reduce heat to medium-low, cover, and cook until beans are tender but still firm, about 1 1/2 hours. Drain the beans and set aside.

In a large soup pot, heat the oil over medium-high heat. Add the diced onion with a pinch of salt, and sauté until softened and golden.

Stir in 1 tablespoon of ground cumin, add the cooked beans and the broth or water, and bring to a boil. Reduce heat to medium-low, cover, and let simmer for 30 minutes.

While the beans are cooking, peel and chop the sweet potatoes. Wash and chop the kale, removing the stems.

After 30 minutes, remove half of the beans and some liquid, setting them aside to cool slightly. Puree these in a blender until smooth, then return the mixture to the pot for a thicker texture.

Add the sweet potatoes and kale to the pot, seasoning with salt and pepper. Cover and cook for 10 minutes, until the vegetables are tender.

Stir in the remaining 1 tablespoon of cumin. Add 1 tablespoon of chipotles in adobo, tasting and adding more if desired for extra heat. Adjust salt and pepper as needed.

Ladle the soup into bowls, topping each with a dollop of sour cream if desired. Enjoy this hearty and warming soup!