Vegan Potato Soup Recipe with Beans & Kale

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! 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 (see giveaway below). 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.

If you make this recipe, I’d love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I’ll be sure to find it.

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2 reviews

Vegan Potato Soup Recipe with Beans & Kale

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Nutrition Facts
Serving Size	1½ cups |
Amount Per Serving	As Served
Calories 167kcal Calories from fat 22
% Daily Value
Total Fat 2g	3%
Saturated Fat 0g	0%
Sodium 559mg	23%
Carbohydrate 30g	10%
Dietary Fiber 7g	28%
Sugars 5g
Protein 8g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

	Calories	2000
Total Fat	Less than	65g
Sat Fat	Less than	25g
Cholesterol	Less than	300mg
Sodium	Less than	2,400mg
Total Carbohydrate		300g
Dietary Fiber		25g

Preparation 15 mins

Cook Time 35 mins

Total Time 50 mins

Vegan Potato Soup with Beans and Kale…You probably have everything in your fridge and pantry to make this delicious, healthy soup recipe! Great for busy nights. 211 calories and 5 Weight Watchers SmartPoints

Serves Serves 6     adjust servings

Ingredients

• 2 tsp olive oil
• 1 medium onion, chopped
• 1 large stalk celery, diced
• 1 medium carrot, diced
• 3 garlic cloves, minced
• 3/4 tsp crushed dried rosemary
• 3/4 tsp tsp dried thyme
• 1/2 tsp crushed red pepper (less to taste)
• 1/4 tsp ground pepper
• 2 tbsp tomato paste
• 1 1/2 lb. Little Potato Company Creamer potatoes (I used Blushing Belle), cut into 1/2-inch pieces
• 7 cups low sodium vegetable broth
• 1 (14 oz.) can Great Northern beans, drained & rinsed
• 4 cups chopped kale
• 1/2 tsp salt (or to taste)

Instructions

1. 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.
2. Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
3. Stir in the tomato paste and cook for 1 minute.
4. 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.
5. Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
6. Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 5 (SmartPoints), 5 (Points+), 4 (Old Points)

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. This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!