Vegetable Bean Soup

Vegetable Bean Soup

Vegetable Bean Soup is hearty and flavorful, made with potatoes, white beans, and kale. It's vegan, gluten-free, and oil-free, and easy to prepare.
5 from 1 vote
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Course: Soup
Cuisine: American
Keyword: Vegetable Bean Soup
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 153kcal
Author: Amy Katz

Ingredients

  • 1/2 cup onions , diced
  • 3 cloves garlic , minced
  • 1/2 cup carrots , diced
  • 1/2 cup celery , diced
  • 2 cups gold potatoes , cubed (or substitute red or white potatoes)
  • 1 can white beans , (15 ounces) rinsed and drained (1 1/2 cups)
  • 1 can diced tomatoes, (15 ounces) with the juice
  • 8 cups low sodium vegetable broth
  • 1 teaspoon dried thyme
  • 1 bay leaf
  • 1 teaspoon salt-free seasoning blend
  • 2 cups kale , (any variety) chopped
  • salt , to taste
  • pepper, to taste

Instructions

  • Heat a large pot over medium heat and add about 2 tablespoons water.
  • Saute the onion until slightly translucent and soft.
  • Add the garlic and saute for 30 seconds.
  • Add the carrots and celery and saute for a couple more minutes, adding water if the pan appears dry.
  • Then add the potatoes, beans, tomatoes with the juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.
  • Stir to combine. Simmer, uncovered, until the potatoes are tender when pierced with a fork.
  • Remove the pot from the heat and stir in the chopped kale.
  • Taste the soup and add salt and pepper as desired.

Nutrition

Calories: 153kcal | Carbohydrates: 29g | Protein: 7g | Sodium: 225mg | Potassium: 787mg | Fiber: 5g | Sugar: 5g | Vitamin A: 4800IU | Vitamin C: 42mg | Calcium: 125mg | Iron: 4.6mg

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