Vegan Recipe: Kale White Bean Soup

Kale White Bean Soup

This is an easy and delicious recipe that serves up a complete meal. It’s great for any night of the week. Presoak the beans overnight and you’re on your way.

Ingredients, makes 6 servings

1 pound navy beans
1 tablespoon coconut oil
½ cup coarsely chopped onions
1 clove garlic, minced
¼ cup nutritional yeast
1 red bell pepper, diced
4 Roma tomatoes, chopped
2 cups sliced carrots
5 cups vegetable broth
1 teaspoon Italian seasoning
2 teaspoons salt
½ teaspoon ground black pepper
1 pound kale, de-stemmed and coarsely chopped

Directions

1. Place the beans in a large stockpot and cover with water by about 3 inches. Let it sit overnight to let the beans expand. If you want to do the quick method for preparing the beans—instead of soaking overnight—then cover beans with water by 2 inches in the stockpot. Cover with a lid and bring to a boil. Remove from the heat and let stand, uncovered, 1 hour. Drain beans in a colander and set aside.

2. Put the oil in the same stockpot and heat over medium heat. Add the onions and sauté for about 10 to 15 minutes until soft and translucent. Add the garlic and cook, stirring, for 1 minute. Add 4 cups water, the beans, nutritional yeast, bell pepper, tomatoes, carrots, broth, Italian seasoning, salt, and pepper. Cover and bring to a boil. Uncover and turn down to a simmer. Cook until beans are tender, about 1 to 1½ hours.

3. Stir in kale and 2 cups water and simmer, uncovered, until kale is tender, about 12 to 15 minutes.

Protein: 14 grams per serving
Overnight Time: 8 hours
Active Time: 20 minutes
Cook Time: 2 hours
Total Time: 10 hours 20 minutes

Recipe from:  The High-Protein Vegan Cookbook: 125+ Hearty Plant-Based Recipes

High Protein Vegan cover

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