Description
Cozy up this fall or winter with this hearty, nourishing, and satisfying Kale Vegetable Bean Soup. Packed with protein from beans, nutrient-rich kale, and a medley of vegetables, this vegan recipe is perfect for a comforting meal that fuels your body with wholesome ingredients and vibrant flavors.
Ingredients
Soup Base
- 1 tablespoon vegetable oil
- 1 small yellow onion, diced
- 2 ribs celery, diced
- 2 carrots, diced or sliced
- 3 garlic cloves, minced
Vegetables
- 1 head broccoli or cauliflower, cut into florets (or one bag frozen)
- 1 large sweet potato, diced
- 1 bunch kale, finely chopped
Beans and Liquids
- 1 (14.5-ounce) can diced tomatoes with juices
- 3 (15-ounce) cans beans of your choice, drained and rinsed
- 6 cups water
- 4 vegetable bouillon cubes
Seasonings and Extras
- 1 teaspoon oregano or Italian seasoning (optional)
- Salt and pepper, to taste
- 1 squeeze lemon juice (optional)
- Hot sauce (optional)
Instructions
- Sauté Vegetables: In a large pot over medium-high heat, warm the vegetable oil. Add the diced onion, celery, carrots, and minced garlic. Sauté for about 3 to 4 minutes, until the onions become tender and translucent, releasing their aroma and sweetness.
- Add Remaining Ingredients: Stir in the broccoli or cauliflower florets, diced sweet potato, finely chopped kale, canned diced tomatoes with their juices, drained beans, water, and vegetable bouillon cubes. Season with oregano (or Italian seasoning), salt, and pepper. Add a squeeze of lemon juice if desired for brightness.
- Simmer the Soup: Bring the mixture to a boil, then reduce the heat to a simmer. Cover the pot and let it cook gently for 20 minutes. The soup is ready when the sweet potatoes are tender and all flavors have melded together beautifully.
- Adjust and Serve: Taste the soup and adjust salt, pepper, or seasonings to your liking. Optionally, add hot sauce for a spicy kick. For a creamier texture, blend part of the soup with an immersion blender before serving.
Notes
- To make the recipe oil-free, substitute the vegetable oil by sautéing the vegetables in ¼ cup vegetable broth.
- Sauteeing the veggies until they lightly brown adds deeper flavor and complexity to the soup.
- Season the soup to taste at the end, adjusting salt, pepper, or seasoning herbs as desired.
- If you prefer a thicker, creamier soup, blend a portion of it before serving using an immersion blender or regular blender.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
