Vegan Vegetable Soup with Beans and Potatoes
Chunky vegan vegetable soup made with beans, potatoes, tomatoes, and kale is ready in about 45 minutes and endlessly customizable with the veggies you have on hand. Serve as a meal with crusty bread or finish with a spoonful of vegan pesto.
Servings: 6
Calories: 202kcal
Ingredients
- 1 Tablespoon extra virgin olive oil
- ½ cup onions diced
- 3 cloves garlic minced
- ½ cup carrots diced
- ½ cup celery diced
- 2 cups gold potatoes cubed (or substitute red or white potatoes)
- 1-15 ounce can white beans rinsed and drained (1½ cups)
- 1-15 ounce can diced tomatoes with the juice
- 8 cups vegetable broth (or water)
- 1 teaspoon dried thyme
- 1 bay leaf
- 1 teaspoon salt-free seasoning blend
- 2 cups kale (any variety) chopped
- salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat.1 Tablespoon extra virgin olive oil
- Saute the onion until slightly translucent and soft.½ cup onions
- Add the garlic and saute for 30 seconds.3 cloves garlic
- Next add the carrots and celery and saute for a couple more minutes.½ cup carrots, ½ cup celery
- Then add the potatoes, beans, tomatoes with the juice, vegetable broth, thyme, bay leaf, and salt-free seasoning blend.2 cups gold potatoes, 1-15 ounce can white beans, 1-15 ounce can diced tomatoes, 8 cups vegetable broth, 1 teaspoon dried thyme, 1 bay leaf, 1 teaspoon 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.2 cups kale
- Taste the soup and add salt and pepper as desired and serve.salt and pepper
Notes
Leftover soup can be refrigerated in an airtight container for up to 4 days. If it seems too thick when it's time to reheat, add a little more broth or water to thin it out. Taste and adjust the seasonings as needed before serving.
Nutrition
Calories: 202kcal | Carbohydrates: 37g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Sodium: 1295mg | Potassium: 978mg | Fiber: 7g | Sugar: 6g | Vitamin A: 4798IU | Vitamin C: 45mg | Calcium: 148mg | Iron: 6mg
