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
Units
Scale
- 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
