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Black Bean Soup with Feta & Kale, Apple & Pecan Salad.

  • 2 (15 oz) cans
    black beans
  • 16 fl oz
    chicken or vegetable broth
  • 1 (4 oz) pkg
    crumbled feta cheese
  • 2
    Gala apples
  • 2 cloves
  • 2
    green bell peppers
  • 1 bunch
  • ¼ cup
    pecans, dry roasted
  • 1 medium
    yellow onion
    apple cider vinegar
    black pepper
    crushed red pepper
    extra virgin olive oil
  • 1
    Wash and dry the fresh produce.
    2 green bell peppers
    2 Gala apples
    1 bunch kale
  • 2
    Quarter the bell peppers lengthwise; remove and discard the stem, seeds, and membranes. Small dice the peppers (cut into ¼-inch cubes) and transfer to a medium bowl.
  • 3
    Preheat a medium saucepan over medium-high heat.
  • 4
    Trim off and discard the ends of the onion and remove the outer layer; small dice the onion (cut into ¼-inch cubes) and add to the bell peppers.
    1 medium yellow onion
  • 5
    Once the saucepan is hot, add olive oil and swirl to coat the bottom.
    1 tbsp extra virgin olive oil
  • 6
    Add the bell peppers and onion to the saucepan; cook, stirring frequently, until softened, 3 to 4 minutes.
  • 7
    Trim off and discard the root ends of the garlic; peel and mince or press the garlic.
    2 cloves garlic
  • 8
    Add the garlic, cumin, and crushed red pepper to the saucepan; cook, stirring constantly, until fragrant, 15 to 30 seconds.
    1 tsp cumin
    ½ tsp crushed red pepper
  • 9
    Add the broth and beans (with their liquid) to the saucepan; season with salt and pepper. Increase the heat to high and bring to a boil. Once boiling, reduce to a simmer, cover, and cook for 15 minutes.
    16 fl oz (2 cups) chicken or vegetable broth
    2 (15 oz) cans black beans
    1 tsp salt
    ½ tsp black pepper
  • 10
    In a large salad bowl, combine and whisk together olive oil, apple cider vinegar, honey, salt, and pepper.
    3 tbsp extra virgin olive oil
    1 tbsp apple cider vinegar
    1 tsp honey
    ½ tsp salt
    ¼ tsp black pepper
  • 11
    Cut out and discard the kale stems; chop the leaves crosswise into ½-inch strips. Add the kale to the salad bowl and, using your hands, massage the dressing into the leaves.
  • 12
    Quarter the apples lengthwise, then cut out the core and stem from each section; cut each quarter lengthwise into thin wedges. Add to the salad bowl.
  • 13
    Roughly chop the pecans and add to the salad bowl. Toss the salad to combine.
    ¼ cup pecans, dry roasted
  • 14
    Using an immersion (hand) blender, purée the soup until the desired consistently is reached. Alternatively, mash the beans with a potato masher.
  • 15
    To serve, divide the soup between bowls and garnish with feta. Serve with the kale salad on the side. Enjoy!
    1 (4 oz) pkg crumbled feta cheese