Kale black bean soup recipe

Ingredients

• 4½ ounces black beans
• 1 cup chopped kale
• 3 ounces corn (fresh or off the cob)
• 3 ounces tofu, cut into ½-inch cubes
• 3 ounces fresh chives, minced
• 3 tablespoons coconut oil
• ½ teaspoon cumin
• 1 teaspoon salt

1. Soak beans overnight in 32 ounces water.
2. In the morning, rinse well and add 40 ounces fresh water.
3. Bring beans to a boil and lower to medium heat.
4. Cover. Cook approximately 1½ hours.
5. When the beans have cooked for 1 hour, add remaining ingredients.
6. Puree half this mixture in blender for 15 seconds and add back to the rest of the soup.
7. Cook for additional 30 minutes over low heat.