Spicy Black Bean Soup

Ingredients

• 2 jalapeño peppers
• 2 tbsp extra-virgin olive oil
• 3 cup chopped onion
• 1 1/2 cup diced carrot
• 5 clove garlic, minced
• 4 cup low-sodium vegetable broth
• 4 (15 ounce) cans low-sodium black beans, rinsed
• 1 (28 ounce) can fire-roasted diced tomatoes
• 3 tbsp molasses
• 2 tbsp lime zest
• 5 tbsp lime juice
• 1 1/2 tsp ground cumin
• 1 1/2 tsp smoked paprika
• 1/8 tsp cayenne pepper, or, to taste
• 3 bay leaves
• 1 tsp salt
• 3/4 tsp ground pepper
• 4 cup chopped kale
• Chopped scallions & chopped fresh tomato, for garnish

Instructions

1. Heat a medium skillet over high heat. Split jalapeños in half lengthwise, remove ribs and seeds, and place skin-side down in the pan. Carefully cover the pan with foil and cook until the skins are blackened, 7 to 10 minutes. Let cool, then dice.
2. Meanwhile, heat oil in a large pot over medium-high heat. Add onion and carrot and cook, stirring often, until starting to brown, 6 to 8 minutes. Reduce heat to medium and continue cooking, stirring often, until soft, 3 to 5 minutes more. Add garlic and the diced jalapeños and cook, stirring, for 1 minute more.
3. Stir in broth, scraping up any browned bits. Cover and bring to a boil over high heat. Add beans, tomatoes, molasses, lime zest and juice, cumin, paprika, cayenne, bay leaves, salt and pepper. Cover and return to a boil. Reduce heat to maintain a gentle simmer and cook, uncovered, for 30 minutes.
4. Remove bay leaves. Puree 4 cups of the soup in a blender (use caution when pureeing hot liquids), then stir it back into the pot. Stir in kale, cover, and simmer until tender, about 5 minutes. Serve garnished with scallions and tomatoes, if desired.