My Go-To Vegan Soup
My go-to vegan soup recipe is this 20-minute white bean & kale soup because it's simple, packed full of veggies, made with ingredients you likely already have on hand and will make you feel great!
Servings: 6 servings (makes about 14 cups)
Ingredients
- 1 tablespoon olive oil
- 3 medium carrots peeled and chopped
- 3 ribs celery chopped
- 1 yellow onion chopped
- 4 cloves garlic minced or pressed
- 6 cups vegetable broth or vegan chickenless broth
- 2 19oz cans white kidney beans (4 cups) drained and rinsed
- 1 teaspoon dried thyme leaves
- 1 teaspoon oregano
- 1 teaspoon cumin
- ½ teaspoon ground turmeric
- ¼ teaspoon black pepper
- 4 cups kale finely shredded
- salt to taste, if needed
- vegan parmesan (optional for garnish)
Instructions
- Heat the olive oil in a large soup pot over medium-high heat. Add the carrots, celery, onion, and garlic. Sauté until the veggies just begin to soften, about 5 minutes.
- Add the vegetable broth, beans, thyme, oregano, cumin, turmeric, and pepper. Bring to a simmer and cook for 5 minutes.
- Add the kale and stir to wilt the kale into the soup. Simmer for another 5 minutes to soften the kale. Add salt to taste if needed. Many brands of vegetable broth are quite salty so I often don't need any additional salt.
- Serve hot with a sprinkle of vegan parmesan if desired.
Notes
Kale substitute: feel free to swap the kale with your preferred dark leafy greens such as spinach, swiss chard, or collard greens.
White bean substitute: swap with your favorite beans such as black beans, kidney beans, lentils, lima beans, or pinto beans.
Make-ahead/ storage/ freezer: allow the soup to chill completely before storing it in an air-tight container in the fridge for 3 - 4 days, or you can freeze it.
Make it oil-free: omit the olive oil and do a water or broth sauté instead.
Nutrition
Serving: 1serving (recipe makes 6 servings) | Calories: 234kcal | Carbohydrates: 40g | Protein: 13g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 997mg | Potassium: 898mg | Fiber: 9g | Sugar: 5g | Vitamin A: 10165IU | Vitamin C: 60mg | Calcium: 146mg | Iron: 4mg
Find it online:
https://itdoesnttastelikechicken.com/my-go-to-vegan-soup-recipe/Scan the QR code for updates, tips, and to ask me any questions!
