Bean and Kale Soup

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

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.

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.

More Comforting Soup Recipes:

Poblano Bean Soup

Albondiga Soup (Mexican Meatball Soup)

Sweet Potato and Quinoa Soup

Pozole Rojo

Bean and Kale Soup

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• Author: Anna Rios
• Total Time: 30 minutes
• Yield: 6-8 1x
• Diet: Vegan

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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.

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Ingredients

Units USM Scale 1x2x3x

• 2.5 cups cooked Mayocoba/Peruvian beans, drained
• 3 cups vegetable broth
• ½ 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

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Instructions

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1. Turn a pan on medium heat and add onions and carrots. Cook for 3 minutes or until slightly fragrant.
2. Next, add the garlic, black pepper, red pepper flakes, onion powder, salt, and nutritional yeast. Cook for about 3-4 minutes.
3. 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.
4. 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.
5. Add kale and cover for about 5 minutes to allow the kale to cook.
6. 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