Vegan Potato Soup Recipe with Beans & Kale

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Ingredients

  • 2 teaspoons olive oil
  • 1 medium onion chopped
  • 1 large stalk celery diced
  • 1 medium carrot diced
  • 3 garlic cloves minced
  • 3/4 teaspoon crushed dried rosemary
  • 3/4 teaspoon dried thyme
  • 1/2 teaspoon crushed red pepper flakes less to taste
  • 1/4 teaspoon ground pepper
  • 2 tablespoon tomato paste
  • 1 1/2 pounds Little Potato Company Creamer potatoes I used Blushing Belle, cut into 1/2-inch pieces
  • 7 cups low sodium vegetable broth
  • 1 14 ounce can of Great Northern beans, drained & rinsed
  • 4 cups chopped kale
  • 1/2 teaspoon salt or to taste

Instructions

  1. Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
  2. Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
  3. Stir in the tomato paste and cook for 1 minute.
  4. Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
  5. Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
  6. Stir in the kale and cook until just wilted, about 1 minute. Season with salt.
  7. Serve & Enjoy!

Nutrition

Serving: 1.5Cups | Calories: 210.3kcal | Carbohydrates: 41g | Protein: 8.8g | Fat: 2.2g | Saturated Fat: 0.3g | Sodium: 556.3mg | Fiber: 9.9g | Sugar: 7.8g

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