Vegan Potato Soup Recipe with Beans & Kale
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
35 mins
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Total Time
50 mins
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Servings
6 Servings
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Calories
2103 kcal
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Course
Main Course, Soup
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Cuisine
American
Vegan Potato Soup Recipe with Beans & Kale
Description
The Vegan Potato Soup Recipe with Beans & Kale brings together creamery potatoes cut into small pieces, great northern beans, chopped kale, and a mix of aromatics such as onion, celery, carrot, and garlic. The broth is enriched with tomato paste and seasoned with rosemary, thyme, red pepper flakes, black pepper, and salt. The soup is cooked by first softening the vegetables and spices, then simmering the potatoes until tender, followed by adding beans and finally the kale, which wilts quickly.
This combination creates a soup that balances the creamy texture of softened potatoes with the firmness of beans and the slight chewiness of kale, delivering a filling and wholesome experience. The herbs enhance the flavor without overpowering the natural ingredients.
Serve this soup as a light main or a comforting starter, suitable especially in cooler weather or when a nourishing vegan dish is desired. It pairs well with crusty bread or a light salad.
Note that vegetable broth is used to keep the soup vegan. The recipe might be adapted by adjusting salt or spices to taste. The consistency is best when potatoes are cooked until fully tender, and kale is added last to preserve its bright color and texture.
Ingredients
- 2 teaspoons olive oil
- 1 onion chopped, medium
- 1 celery diced, large stalk
- 1 carrot diced, medium
- 3 garlic minced, cloves
- ¾ teaspoon rosemary crushed, dried
- ¾ teaspoon thyme dried
- ½ teaspoon red pepper flakes less to taste, crushed
- ¼ teaspoon black pepper ground
- 2 tablespoon tomato paste
- 1 ½ pounds Creamer Potatoes I used Blushing Belle, cut into ½-inch pieces, Little Potato Company brand
- 7 cups vegetable broth low sodium
- 1 great northern beans 14 ounce can, drained and rinsed
- 4 cups kale chopped
- ½ teaspoon salt or to taste
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
- This recipe uses canned beans drained and rinsed for convenience and consistency.
- Adjust the amount of red pepper flakes to make the soup milder or spicier according to preference.
- Use low sodium vegetable broth to control salt levels in the finished dish.
- The soup keeps well refrigerated for several days and can be reheated on the stove over medium heat.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 2103 kcal
% Daily Value*
| 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.9
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