Black Bean & Sweet Potato Soup

The weather's been dreary, cloudy, rainy, and just plain dark, so tonight I was craving a warm, bright, comforting one-bowl meal. This Black Bean & Sweet Potato soup with dino kale, jalapenos, and cilantro was the perfect antedote. It was quite hot with the jalapenos and salsa, full of richness with that dark green dino kale, and pleasantly sweet with the orange sweet potato. Add the black beans, and this was a meal full of protein and sustenance.

It was also ready in less than half an hour. Here's the recipe:

Black Bean & Sweet Potato Soup:

1 tbsp olive oil
1 onion, finely diced
1 large clove garlic, minced
1 sweet potato, peeled and diced
1 cup salsa (I used Picante Medium)
1/2 cup tomato puree
1 cup water
6 spanish olives, chopped
8 sliced jalapeno (I used from a jar 'cos I couldn't find the fresh one that's somewhere in my fridge), chopped
1 bunch dino kale, ribbed and leaves torn
3/4 cup canned black beans, drained and rinsed
1/2 bunch cilantro, chopped

Heat the oil in a heavy bottomed saucepan. Gently fry the onion over low heat until soft. Add the garlic and cook 2 minutes. Add the diced sweet potato, cover and cook for 4-5 minutes. Uncover and add the salsa, tomato puree, water, chopped olives and jalapenos and bring to a boil. Turn down to a simmer and cook 4-5 minutes. Add the kale and cook 3-4 minutes. Add the black beans and cook 3-4 minutes. Add the chopped cilantro and cook 2 minutes.

Enjoy in a cosy setting.