My Go-To Vegan Soup

5 from 59 votes

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!

Prep Time: 5

Cook Time: 15

Total Time: 20

Servings: 6 servings (makes about 14 cups)

Author: Sam Turnbull

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 turmeric
¼ teaspoon black pepper
4 cups kale finely shredded
salt to taste, if needed
vegan parmesan (optional for garnish)

US Customary - Metric

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

Find it online:

https://itdoesnttastelikechicken.com/my-go-to-vegan-soup-recipe/