Kale Vegetable Bean Soup
This hearty kale vegetable bean soup is as comforting as it is satisfying. A simple protein-packed vegan meal, complete with all the nourishing qualities of beans, colorful veggies, and kale!
Servings: 4 to 6 servings
Calories: 465kcal
Ingredients
- 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 sweet potato diced
- 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
Instructions
- 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.
Notes
- To make it oil-free: Use ¼ cup broth to sauté the vegetables instead.
- Sauté the veggies well: If they start to brown lightly, even better, as this adds a deeper flavor to the kale bean potato soup.
- Season to taste: Taste it at the end and adjust if needed.
- To adjust the consistency: You can decide how much (if any) of the soup to blend for a thicker, creamier soup.
Nutrition
Calories: 465kcal | Carbohydrates: 84g | Protein: 23g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 1664mg | Potassium: 1995mg | Fiber: 26g | Sugar: 18g | Vitamin A: 20533IU | Vitamin C: 119mg | Calcium: 301mg | Iron: 7mg
