Chicken, Kale, and Black Bean Soup {Stewsday}

Around midday Tuesday, snow flurries landed on my face.

Shortly after that, my Facebook news feed exploded with posts declaring that it was, in fact, snowing in Richmond in November.  We Richmonders poke fun at ourselves for our level of freaking out at the first sight–or suggestion–of snow.  For a single inch of snow, school is often cancelled, the grocery store shelves go bare, people forget how to drive faster than 10 mph… It’s hilarious. 😀  Nothing stuck to the ground this time, but it was still fun. 🙂

With strong gusts of wind and near freezing temperatures (okay, they weren’t that close to freezing… but low 40’s feels cold!), it was a gross day to be outside, but a perfect day for stew.  Conveniently, it also happened to be Stewsday. 😀

Here’s what I threw together last night:

Chicken, Kale, and Black Bean Soup

1 lb chicken (cooked & shredded)
Diced tomatoes
Kale (a few large leaves torn into small pieces)
1 can black beans
2 c cooked brown rice
1 qt chicken broth
1 1/2 c water
1 1/2 tsp each: cumin, garlic powder, chili powder
salt, pepper, red pepper to taste

I first made a version of this soup after Thanksgiving last year with leftover turkey–if you have leftover poulty you’d like to use, this is a great way to use it.  I did not last night, so I cooked the chicken in a skillet with some olive oil first, then started the rice (1 c dry) in the rice cooker.  We have lots of bags of veggies in our freezer from our garden this summer, so I used a quart-sized bag of sliced tomatoes.  I’m not sure what the canned equivalent would be–one 15 oz can, perhaps?  Either way, they break down and blend in with the broth, so you aren’t eating huge chunks of tomatoes.

Put everything except the black beans and rice in a large pot (I used the same one in which I cooked the chicken), bring to a boil, then reduce heat and let simmer.  Add the black beans and rice (when it’s cooked), and let simmer as long as desired–the longer it all sits together, the better it will taste!

 Kale stew kale stew2

So hearty.  So nutrition-packed.  So delicious.  Perfect for a blustery winter fall day.

 

-Did you celebrate Stewsday this week?
-Kale: do you eat it, and if so, what is your preferred method of consumption?  (I don’t love the stuff raw, so putting it in soup works well for me!)

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5 thoughts on “Chicken, Kale, and Black Bean Soup {Stewsday}

  1. This soup is delicious! I was hunting around the internet for a soup I could make with what I had in my fridge (a little black beans, a little rice, and bunch of kale) and this was perfect. I used one 14.5 oz canned instead of frozen tomatoes, and it worked nicely.

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