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!
Prep Time10 minutesmins
Cook Time25 minutesmins
Total Time35 minutesmins
Course: Lunch
Cuisine: American
Servings: 4to 6 servings
Calories: 665kcal
Author: Toni Okamoto
Ingredients
1tablespoonof vegetable oil
1smallyellow oniondiced
2ribs of celery
2carrotsdiced or sliced
3garlic clovesminced
1headof broccoli or cauliflowercut into florets (or one bag of frozen)
1largepotatodiced (sweet potato or russet preferred)
1bunchof kalefinely chopped
114.5-ounce can of diced tomatoes, in their juices
315-ounce cans of beans (your choice), drained and rinsed
6cupsof water
4vegetable bouillon cubes
1teaspoonof oregano or Italian seasoningoptional
Salt and pepperto taste
1squeeze of lemon juiceoptional
Hot sauceoptional
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
This soup is perfect for lunch packing and leftovers also reheat nicely.