This Bean and Kale soup is a nourishing bowl of comfort. It’s creamy, herby, and packed with protein and veggies. Made with Peruvian beans, kale, carrots, potato, spices, garlic, and some fresh lemon zest.
![bean and kale soup in a bowl.](https://healthysimpleyum.com/wp-content/uploads/2023/10/bean-and-kale-soup3-758x1024.jpg)
Bean and Kale Soup
This is the perfect soup to cozy up with on a chilly day. You get a creamy, comforting texture without adding dairy or cashews/nuts. It’s the most flavorful bean and kale soup you’ll ever try and you’ll only need about 30 minutes, 10 main ingredients, and a few spices.
This delicious bean and kale soup is also meal-prep friendly and tastes better the day after. I typically make a double batch to freeze or portion out into Tupperware for ready-to-eat meals throughout the week. I recommend personalizing it by substituting any ingredients to cater to your preferences.
![creamy bean and kale soup in a pot.](https://healthysimpleyum.com/wp-content/uploads/2023/10/bean-and-kale-soup-727x1024.jpg)
Ingredients and tips:
- Beans: I prefer to use Mayocoba(Peruvian beans) as they are my favorite. They are creamy, buttery, and hearty. However, you can pick your favorite white bean. I also recommend cannellini beans.
- Kale: This is a great recipe to add kale to because you won’t really taste it. You can also use spinach as an alternative.
- Vegetables: The recipe calls for carrots, potatoes, onions, and diced tomatoes in addition to the kale. The potato adds to the heartiness and creaminess of the soup while the tomatoes add a nice hint of acidity. I personally love this combination of vegetables but feel free to use any of your favorites.
- Spices and seasonings: This is what adds layers of flavor to this soup. I highly recommend following the steps of cooking and using all the seasonings listed especially the nutritional yeast.
- Vegetable broth: I use Better than Bouillon and dissolve about a tablespoon of it in 3 cups of warm water. You can use any vegetable broth of your choice.
![bean and kale soup in a bowl with crackers.](https://healthysimpleyum.com/wp-content/uploads/2023/10/bean-and-kale-soup-5-scaled-e1697644125437-747x1024.jpg)
More Comforting Soup Recipes:
Albondiga Soup (Mexican Meatball Soup)
Print![bean and kale soup in a bowl with crackers.](https://healthysimpleyum.com/wp-content/uploads/2023/10/bean-and-kale-soup-5-scaled-e1697644125437-150x150.jpg)
Bean and Kale Soup
- Total Time: 30 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
This Bean and Kale soup is a nourishing bowl of comfort. It’s creamy, herby, and packed with protein and veggies. Made with Peruvian beans, kale, carrots, potato, spices, garlic and some fresh lemon zest.
Ingredients
- 2.5 cups cooked Mayocoba/Peruvian beans, drained
- 3 cups vegetable broth
- 1/2 sweet onion, diced
- 2 medium carrots, diced
- 1 medium potato
- 1 16 oz can of diced tomatoes
- 5 garlic cloves, minced
- 2 cups kale, chopped
- Fresh parsley to taste, chopped
- 1 tsp black pepper
- 2 tbsp nutritional yeast
- 1 tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp salt
Toppings (all to taste):
- Pumpkin seeds
- Lemon juice
- Lemon Zest
- Crackers or bread
- Drizzle of olive oil
Instructions
- Turn a pan on medium heat and add onions and carrots. Cook for 3 minutes or until slightly fragrant.
- Next, add the garlic, black pepper, red pepper flakes, onion powder, salt, and nutritional yeast. Cook for about 3-4 minutes.
- Next, add potatoes, beans, diced tomatoes, vegetable broth, and most of the parsley (save some for garnish). Cover and bring to a boil. Once it begins boiling, reduce to a simmer and cook for 10 minutes or until potatoes are soft.
- Take about 1 cup of soup including a generous amount of beans and potatoes and add it to a blender. Blend until smooth and pour back into the pot.
- Add kale and cover for about 5 minutes to allow the kale to cook.
- Serve your cream bean and kale soup in a bowl and top off with fresh parsley, lemon zest, lemon juice, pumpkin seeds, and enjoy!
- Prep Time: 15
- Cook Time: 15
- Category: Soup
- Method: Stove
- Cuisine: American
Nutrition
- Serving Size: 1 cup
Did I miss lemon & pepitas in ingredient list or did you? Suggest noting to save some parsley for serving. How do I access nutrition info?
Thank you
John
Hey John, thank you for that feedback! Apparently I forgot to transfer over the “toppings” part of the recipe – whoops! I just edited it and hope it’s much clearer. Thank you again 🙂
Anna