Recipes are rated from 1 to 5 forks, with 1 fork being the easiest and 5 forks the most challenging.
This soup is not only quick and easy to prepare, it is healthy and delicious. The corn and sweet potatoes provide sweetness that balances well with the kale, while the black beans provide protein. Make sure to add the kale at the very end to keep it colorful and slightly crisp.
Wash the sweet potato and remove any blemishes with a vegetable peeler, keeping as much of the peel as possible. Dice the sweet potato into ¼ inch cubes.
Dice the onion and mince the garlic if not already done. Drain and rinse the black beans.
Heat olive oil in a 4 quart pot over medium heat if using. If not using oil, heat a 4 quart pot over medium high heat and add the onions before adding 1/4 cup broth or water. Cook for about 2 minutes until they become soft. Add the diced sweet potato, garlic and spices, cooking for about one minute while stirring to lightly toast the spices. If necessary add additional broth or water to keep from sticking (if not using oil).
Add the vegetable broth and bring to a simmer. Cover and simmer for about 10 minutes, or until the sweet potatoes are soft. Stir in the black beans, diced tomatoes, and corn. Bring back to a simmer and cook for another 5 minutes.
Stir in the chopped kale and cook for an additional minute to soften the kale slightly. The kale should retain some texture and not be fully wilted.
Serve while hot, garnished with chopped cilantro and hot sauce as desired. Refrigerate leftovers for up to 7 days.