Vegan White Bean & Kale Soup – easy to prepare and delicious.
This is a perfect weeknight meal!
1/2 large onion, chopped
2 stalks celery, chopped
1 c diced carrots (2-3 carrots)
1/2lb (4 cups) kale, removed stems, chop
1 14oz can diced Italian tomatoes
1 14oz can white beans, drained & rinsed
2-3 garlic cloves, minced
1 bay leaf
1 tsp oregano
1 tsp thyme
salt & pepper to taste
6 cups vegetable broth
*optional – red pepper flakes or cayenne
Saute onion, celery, carrots and garlic in 2-3 TBSP of vegetable broth for about 5 minutes. Add seasonings and kale and saute for anoth 3-4 minutes. Add tomatoes, beans and vegetable broth. Bring to a boil, then reduce heat and simmer on low until vegetables are tender. Enjoy!
If you’re looking for a delicious soup to warm you up on a cold night, then definitely give this one a try!
Ingredients: * Use organic ingredients if available.
1/2 cup water
3 TBSP Bragg’s Liquid Amino’s
1 yellow onion, sliced
2 sweet potatoes, peeled and diced (about 2 cups)
1 large carrot, thinly sliced
1 celery stalk, chopped
1 red bell pepper, seeded and diced
1 15-ounce can crushed tomatoes
6 cups Vegetable Broth or water
1 15oz. can garbanzo beans, rinsed and drained (you could substitute any bean)
3 TBSP natural peanut butter (unsweetened)
2 tsps. curry powder
4 cups cooked brown rice or quinoa
Cayenne pepper to taste (optional)
Heat water and Liquid Amino’s in a large pot. Add onion and sweet potatoes and cook over medium-high heat, stirring often, until onion is soft. Add carrot, celery, and bell pepper. Cover and cook 3 minutes, stirring occasionally. Add tomatoes, broth or water, beans, peanut butter, and curry powder. Stir to combine, then cover, reduce heat and simmer until vegetables are tender when pierced with a fork. To serve, place 1/2 cup of cooked rice or quinoa in a bowl and top it with a generous serving of soup.