Vegan Potato Soup Recipe with Beans & Kale

Name: Vegan Potato Soup Recipe with Beans & Kale
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 6 Servings
Ingredients: 2 teaspoons olive oil; 1 medium onion; 1 large stalk celery; 1 medium carrot; 3 garlic cloves; ¾ teaspoon crushed dried rosemary; ¾ teaspoon dried thyme; ½ teaspoon crushed red pepper flakes; ¼ teaspoon ground pepper; 2 tablespoon tomato paste; 1 ½ pounds Little Potato Company Creamer potatoes; 7 cups low sodium vegetable broth; 1 14 ounce can of Great Northern beans, drained & rinsed; 4 cups chopped kale; ½ teaspoon salt

User Reviews

4.9

81 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Total Time
50 mins
Servings
6 Servings
Calories
2103 kcal
Course
Main Course, Soup
Cuisine
American

Vegan Potato Soup Recipe with Beans & Kale

Lauren Clark

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Vegan Potato Soup with Beans and Kale…You probably have everything in your fridge and pantry to make this delicious, healthy soup recipe! Great for busy nights.

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Ingredients

Servings

2 teaspoons olive oil
1 medium onion chopped
1 large stalk celery diced
1 medium carrot diced
3 garlic cloves minced
¾ teaspoon crushed dried rosemary
¾ teaspoon dried thyme
½ teaspoon crushed red pepper flakes less to taste
¼ teaspoon ground pepper
2 tablespoon tomato paste
1 ½ pounds Little Potato Company Creamer potatoes I used Blushing Belle, cut into ½-inch pieces
7 cups low sodium vegetable broth
1 14 ounce can of Great Northern beans, drained & rinsed
4 cups chopped kale
½ teaspoon salt or to taste

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Instructions

Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
Stir in the tomato paste and cook for 1 minute.
Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.

Notes

Please note that I am not a medical or nutritional professional. I provide nutritional information for my recipes as a courtesy to my readers. It is calculated using the LoseIt! calculator. While I attempt to provide information that is as accurate as possible, you should calculate the nutritional information independently before relying on it.

Nutrition Information

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Serving 1.5Cups Calories 210.3kcal (11%) Carbohydrates 41g (14%) Protein 8.8g (18%) Fat 2.2g (3%) Saturated Fat 0.3g (2%) Sodium 556.3mg (23%) Fiber 9.9g (40%) Sugar 7.8g (16%)