I used to have a sweet Brazilian gal clean my house for me when my son was first born and I needed a little bit of help. She made this yummy soup for us that was so good that it quickly became a staple in our house. I added my own latina flair to it by using Chipotle chile powder to it giving it a subtle little kick! I hope you enjoy it as much as we do! You’ll need:
4 strips thick sliced bacon, diced
8 oz kielbasa, diced
1 cup diced onions
1 Tbs minced fresh garlic
2 tsp Chipotle Chile Powder
1/2 tsp Himalayan Pink Salt
2 cups canned black beans, drained and rinsed
1/2 cup jasmine white rice
5 cups chicken broth, divided
3 cups chopped collard greens or kale, ribs removed
1 cup seeded and diced roma tomatoes
2 Tbs olive oil
Cook bacon in a pot until crispy; transfer to a paper towel lined plate and reserve drippings. Add kielbasa to drippings and sauté until brown; transfer to a paper towel lined plate and pour off all but 1 Tbs drippings.
Add onions, garlic, chipotle chili powder and salt to pot; sauté vegetables until soft, 2-3 minutes.
Stir in beans and mash with a potato masher. This is my fav part! By mashing up the beans (you can use the bottom of a drinking glass if you don’t have a masher) it gives the soup a rich flavorful thickness. Then add rice; cook 1 minute. Deglaze pot with 1 cup broth, scraping up any brown bits. Add remaining 4 cups broth, bacon and kielbasa. Reduce heat to med ium and simmer until rice is tender, about 20 minutes.
Saute greens and tomatoes in oil over medium-high heat in a nonstick skillet just until greens wilt. Stir into soup and simmer to heat through. Serve with tortilla chips.
Let me know how you like it!