As with most recipes, we found this one while thumbing thru a magazine. The recipe lends a Brazilian flare with its blackened jalapenos, fire roasted tomatoes and smoke paprika. The addition of kale, while not traditional, adds a nice kick.

Make ahead at home or on the campfire, this is surely to be enjoyed.

2 tablespoons of extra virgin olive oil

2 jalapeno peppers, blackened and diced

5 garlic cloves minced

2 onions (Vidalia) chopped

2 carrots diced

1 box or 32 ounces of low-sodium vegetable broth

4 cans of 15 ounce low-sodium black beans, rinsed

1 can of 28 ounces of fire roasted tomatoes

2 limes juiced and zest from 1.

1 ½  teaspoons ground cumin

1 ½ teaspoons smoked paprika

½ teaspoon of cayenne pepper

1 teaspoon of salt

¾ teaspoon of ground pepper

3 bay leaves

3 tablespoons of molasses

1 bunch of scallions, thinly sliced

1 bunch of kale, chopped as needed. Stems removed

1 pint of cherry or grape tomatoes halved.

Blacken the jalapenos, cool and dice

Heat oil in a large pot over medium high heat. Add the onion and carrot and cook, stirring often, until starting to brown. Reduce heat, add garlic and diced jalapenos continuing to cook for 3 to 5 minutes.

Back on the fire, stir in broth, scraping up any browned bits. Cover and bring to a boil.

Add Beans, tomatoes, molasses, lime juice, zest, bay leaf and spices.

Cover and return to boil, then move to an indirect heat position and cook uncovered for 30 minutes.

Remove bay leaves. Puree 4 cups of the soup in blender or use an emulsifier, then stir back in the pot.

Serve garnished with the scallions, tomatoes and kale. Let stand for approximately 3 minutes to let kale wilt if desired.