Wednesday, August 20, 2014
Inquirer Daily News

Kale, Seitan and Bean Soup

Kale, Seitan and Bean Soup. Photo: Grace Dickinson
Kale, Seitan and Bean Soup. Photo: Grace Dickinson

From Grace Dickinson

4 serving(s)

2 Tbsp. olive oil

1 onion, diced

1 red bell pepper, diced

3 cloves garlic, minced

1/2 cup corn, optional

15.5 oz. can black beans, entire contents

15 oz. no-salt added diced tomatoes

2 Tbsp. tomato paste

1 cup seitan, sliced

3 cups water or vegetable broth

2 tsp. smoked paprika

1 Tbsp. cumin

1/2 tsp. cayenne

4 cups kale, chopped (about 1 bunch)

Salt, generous pinch or two, to taste

1/2 cup Greek yogurt

 

 

 

In large saucepan, heat oil over medium-high. Sauté onion, garlic and pepper until tender. Stir in smoked paprika, cumin, cayenne and pinch of salt and sauté for another minute. Pour in beans, tomatoes, tomato paste, seitan and broth.

 

Simmer for 15-20 minutes. Add kale, and cook another 8-10 minutes, or until kale is tender. Serve, topping each bowl with a dollop of yogurt.

Tagged as: | Soup; Vegetable

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