You probably have everything in your pantry and fridge to make this healthy and delicious Vegan Potato Soup with Beans and Kale. Perfect for weeknights! 211 calories and 4 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.
This past weekend was one of great excitement for our family. Since moving to the Seattle area in June, we’ve been renting a townhouse while navigating the crazy (!!) housing market here. Thanks to our amazing real estate broker and some serious patience, we finally closed on a house on Friday and moved in over the weekend. Boxes, boxes, everywhere, which means that we are focusing on meals born of pure convenience and ease. If the ingredients aren’t already in the fridge and pantry, or the necessary pans are hidden away in a box, the meal just ain’t happening.
There was a night of take-out pizza in the midst of moving, but after signing over virtually every penny (or so it seems) to the bank, cooking at home is necessary for our wallets. And let’s be honest, for our waistlines. This 40-something body can only take so many pizza nights before my jeans begin to protest. Veggies, veggies and more veggies is the order of the day, and this healthy vegan potato soup fits the bill. It doesn’t hurt that this recipe requires only one large saucepan, which means less rummaging through boxes, plus less dishes to wash.
One of the ingredients that I always keep on hand is a bag of my favorite Creamer potatoes from The Little Potato Company. If we’re not including them in slow cooker soups, roasted vegetable side dishes or fun appetizers, my son is microwaving a handful of them for an afternoon snack. My little chef seasons them with salt, pepper and a sprinkle of rosemary or cumin, and dips them into ketchup. For this vegan potato soup, I used the Blushing Belle varietal, but any of the Creamer potato varietals would work well.
This soup is very versatile, so feel free to change up the mix-ins depending on what is available in your kitchen. No kale? Use spinach, escarole or Swiss chard. Out of Great Northern beans? Substitute cannellini or kidney beans, or even chickpeas.
Vegan Potato Soup Recipe with Beans & Kale
Ingredients
- 2 teaspoons olive oil
- 1 medium onion chopped
- 1 large stalk celery diced
- 1 medium carrot diced
- 3 garlic cloves minced
- 3/4 teaspoon crushed dried rosemary
- 3/4 teaspoon dried thyme
- 1/2 teaspoon crushed red pepper flakes less to taste
- 1/4 teaspoon ground pepper
- 2 tablespoon tomato paste
- 1 1/2 pounds Little Potato Company Creamer potatoes I used Blushing Belle, cut into 1/2-inch pieces
- 7 cups low sodium vegetable broth
- 1 14 ounce can of Great Northern beans, drained & rinsed
- 4 cups chopped kale
- 1/2 teaspoon salt or to taste
Instructions
- Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
- Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
- Stir in the tomato paste and cook for 1 minute.
- Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
- Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
- Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.
Notes
Nutrition
Other healthy recipes with Creamer potatoes:
Cookin’ Canuck’s Mediterranean Roasted Potato Nachos
Cookin’ Canuck’s Roasted Potatoes & Onions with Blue Cheese
I Love Vegan’s Vegan Pesto Potatoes
The Lemon Bowl’s Greek Potato Salad
Cocoa Bean, The Vegetable’s Creamy Cashew Curry Soup
Disclosure: This post is sponsored by The Little Potato Company. All opinions are my own. I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.
Brianne @ Cupcakes & Kale Chips
Love this hearty soup and how versatile it is! Good luck with settling in and congrats on the new place!
Lori @ RecipeGirl
This is a beautiful bowl of comfort!
Aggie
This is sooooo my kind of soup Dara!!! loving that kale! (we are on slightly the same brain wave length today with bean, sausage + kale combo 😉 )
Aggie
ha ha, disregard the “sausage” in comment above!
Liz @ The Lemon Bowl
This looks heavenly!! I’m so happy that soup season is officially here!!
Rachel @ Rachel Cooks
This is my kind of dinner! I could use a big bowl tonight!
Jessica - The Novice Chef
What a fresh looking bowl of soup! Definitely adding this to my list!
Michelle Goth
What a healthy and fresh looking soup! I love the light and heavy aspects of it.
Kimberly @ The Daring Gourmet
I’ve never tried those potatoes but every time I’ve seen them in your recipe posts I remind myself that I want to, they look so perfect! This soup sounds awesome, too! 🙂
Jennifer @ Show Me the Yummy
I love, love, LOVE potatoes and potato soup, so this is right up my alley! I’m always a fan of vegan soups and this one looks so warm and cozy! 🙂
Michelle | A Latte Food
Potato soup is probably my favorite soup for this time of year! Loving this vegan update to a classic!
Brenda @ a farmgirl's dabbles
I love all the comfort in this bowl of soup. Beautiful. Happy Fall, Dara!
Jenny | Honey and Birch
I DO have all of these ingredients in my pantry right now – can’t wait to try this!
Margie Schoch
Made this today. It was delicious! Thanks for sharing!
Dara
I’m so glad you enjoyed it, Margie!
Gray Tracy
This recipe was so fabulous!!! I made for family this past winter after a long day of skiing, everyone loved it! It was the perfect end to a great day!!
Thanks for sharing!
Jamie Whitford
Our family has been trying to eat more meatless meals, so I was excited when I came across this recipe on Pinterest. It did not disappoint! We will definitely be looking around your site for more recipes to try.
Esther Steffen
Absolutely wonderful! So glad I found this recipe…I know I’ll be making it all throughout the winter!! Yum!!!
Gabriela Venegas
Made this for the first time and it was soooo yummy. It hit the spot for winter, even though I live in S. California and it was 80 degrees today lol. Thank you for sharing the recipe
Rhonda DeZeeuw
I made this today! So tasty! I added in a full container of spinach as I’m not a fan of kale and also some fresh lime juice at the end… VERY good. Thank you!
Christine
Used my Instant Pot to make this great soup. I used the sauté feature to sauté . Used Yukon Gold potatoes cut into medium sized cubes . So everything went into the pot after the sauté was done and because of the type of potatoes I used, it cooked for four minutes, on manual, low pressure, then with a quick release. It came out so good. Will be making this again!
MEREDITH
Delicious, simple and tasty! Thank you! The rosemary was a great addition!
Allison
This was super easy and tasted delicious. I’m not vegan, so I did add a pound of chicken chorizo admittedly (I’m sure it tastes amazing without it, but I’ve been searching for a recipe to clear it out of my freezer with- this worked perfectly). All of the spices blended together nicely. I especially thought the crushed red pepper gave it a nice kick.
I look forward to making this many times in the future. Thank you for sharing!