Sausage Kale Black Bean Soup

Ingredients

For the Soup

• 2 tbsp EVOO (extra virgin olive oil)
• 5 cloves garlic, minced
• 1 lb ground Italian sausage
• 1 head of fresh kale, chopped and stemmed
• 2 - 15 oz cans of black beans
• 2 sweet potatoes, peeled and cut into 1 inch cubes
• 3 - 32 oz cartons of vegetable broth
• 1 small sweet onion, chopped
• ¼ tsp ground cumin 
• ½ tsp cayenne pepper
• ½ tsp Chipotle chile powder
• ½ tsp garlic powder
• 1 packet of sazon goya seasoning
• Ground black pepper to taste

For Cornbread Muffins:

• 2 cups flour
• 1 cup cornmeal
• 1 cup sugar
• 1 ½ tablespoons baking powder
• 1 teaspoon salt
• 1 can sweet corn
• 8 tablespoons butter, melted
• ½ cup vegetable oil
• 1 ¼ cups whole milk
• 1 jalapeno, sliced
• 3 large eggs
• Cooking spray
• Whipped honey for garnish

Instructions

1. 1
   To Make the Soup:
   In a large soup pot, heat oil and sauté the onions and ground sausage until cooked through. Add all the remaining ingredients except kale.
2. 2
   Bring to a boil and then reduce to simmer and cover. Cook for 15 minutes. Add kale and then cook for another 15 minutes.
3. 3
   While soup is cooking, prepare the cornbread muffins.
4. 4
   To Make the Cornbread Muffins:
   Preheat the oven to 350°F.
5. 5
   Grease a muffin pan with cooking spray.
6. 6
   In a large bowl, whisk together flour, cornmeal, sugar, baking powder, and salt.
7. 7
   In another bowl, whisk together melted butter, oil, milk, and eggs.
8. 8
   Add the wet ingredients to the dry ingredients and mix until just combined.
9. 9
   Fill the muffin tin with the mixture. Each muffin cavity should be filled about 1/2 to 2/3 full.
10. 10
    Add sliced jalapeno onto each muffin.
11. 11
    Bake for 11-13 minutes until golden brown.
12. 12
    Allow to cool for about 5 minutes before gently removing from the muffin tin.
13. 13
    Top with a dollop of whipped honey.