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With so many of us finding new adventures these days, it’s important to know that we can still eat beautiful and healthy food even on the go! Picnics, hiking, and backpacking don’t have to consist of granola bars and peanut butter and jelly every time, with the help of cooling and heating containers from @kleankanteen! Their canisters are vacuum insulated to keep food hot or cold for hours, and their food boxes are leakproof with snap and lock tabs. That means you can bring colorful soups that stay hot, and refreshing drinks that say cool and crisp.

Kale and bean soup in a thermos container.

Since my husband takes a homemade lunch to work everyday, I wanted to share his lunch this week with you! A delicious and hearty kale and bean soup. With @kleankanteen, they make prepping, packing, and going so incredibly easy and helpful. I don’t have to limit myself to what I can pack for him with their new food solutions line. Their beautiful stainless steel Food Boxes and TKCanisters come in three sizes that are incredibly durable, dishwasher safe, and BPA free. It’s time to reimagine healthy food on the go and #elevateyouradventures! #kleanfood #sponsored

Hearty Kale and Bean Soup

5 from 20 votes
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 4 to 6 servings
This Hearty Kale and Bean Soup soup will warm you up and keep you going for the rest of your day! Perfect for an on-the-go lunch!


  • 1 tablespoon of vegetable oil
  • 1 small yellow onion diced
  • 2 ribs of celery
  • 2 carrots diced or sliced
  • 3 garlic cloves minced
  • 1 head of broccoli or cauliflower cut into florets (or one bag of frozen)
  • 1 large potato diced (sweet potato or russet preferred)
  • 1 bunch of kale finely chopped
  • 1 14.5-ounce can of diced tomatoes, in their juices
  • 3 15-ounce cans of beans (your choice), drained and rinsed
  • 6 cups of water
  • 4 vegetable bouillon cubes
  • 1 teaspoon of oregano or Italian seasoning optional
  • Salt and pepper to taste
  • 1 squeeze of lemon juice optional
  • Hot sauce optional


  • In a large pot over medium-high heat, add the oil. Once the oil is heated, add in the onion, celery, carrots, and garlic. Saute for about 3 or 4 minutes, or until onions become tender and translucent.
  • Add in the broccoli or cauliflower, potatoes, kale, tomatoes in their juices, beans, water, bouillon cubes, seasonings, salt, pepper, and lemon juice. Bring to a boil, lower to a simmer, cover, and let it simmer for 20 minutes. You’ll know it’s finished if the potatoes are tender.


This soup is perfect for lunch packing and leftovers also reheat nicely.


Calories: 665kcalCarbohydrates: 121gProtein: 36gFat: 8gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 932mgPotassium: 2705mgFiber: 36gSugar: 10gVitamin A: 8476IUVitamin C: 144mgCalcium: 307mgIron: 10mg

Disclaimer: Although attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.

Additional Info

Author: Toni Okamoto
Course: Lunch
Cuisine: American
Tried this recipe?Please tag us at @PlantBasedOnABudget! 🙂

Toni Okamoto

“They say you are what you eat, so I strive to be healthy.
My goal in life is not to be rich or wealthy,
‘Cause true wealth comes from good health and wise ways…
we got to start taking better care of ourselves ” – Dead Prez

More about Toni Okamoto

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