Baby Kale, Mushroom, and Black Bean Soup


1 medium onion, chopped
1 shallot, minced
2 T olive oil or butter
1 lb mushrooms, sliced thickly at least 1/4 inch thick slices
3 cups sweet potatoes, peeled and chopped
3 (15 oz) cans black beans drained and rinsed
4 cups veggie stock
2 cups water
3 t garlic
Pinch of Salt, or to taste
1/4 t ground black pepper
1 t thyme
1/2 t smoky paprika
5 oz baby kale


In a large pot, saute the onion and shallot in the oil or butter over medium high heat until softened, approximately 5 minutes.

Add the mushrooms and sauté until the mushrooms begin to brown, approximately 10-12 minutes.

Add the sweet potato, black beans, veggie stock, and water. Stir well and bring to a simmer.

Add the garlic, salt, pepper, thyme, and smoky paprika. Set to a very low simmer, cover and allow to cook for 45 minutes. Stir every now and then.

Taste and adjust the seasonings upward to suit your tastes.

Add the kale and simmer covered for another 10 minutes.

Serve with crusty bread and a plate of melted brie for a delicious meal.

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