How long does winter potato, white bean, and kale soup [vegan] take to cook?

This soup typically takes 30-45 minutes from start to finish, including prep and cooking time.

Can I freeze winter potato, white bean, and kale soup [vegan]?

Yes! Most soups freeze well. Store in airtight containers for up to 3 months.

Can I make winter potato, white bean, and kale soup [vegan] without nuts?

Yes! You can substitute nuts with seeds, beans, or plant-based protein. Adjust quantities based on what you use.

Why is winter potato, white bean, and kale soup [vegan] so quick to make?

The simple ingredients and streamlined technique make this recipe fast without sacrificing flavor or nutrition.

How long does winter potato, white bean, and kale soup [vegan] keep?

Store in the refrigerator for 3-4 days in an airtight container, or freeze for up to 1 month.

46.3K Views 13 years ago

Winter Potato, White Bean, and Kale Soup
[Vegan]

Name: Winter Potato, White Bean, and Kale Soup [Vegan]
Yield: 4 servings
Cuisine: NO info

JW By: Julie West

Author Bio

Julie West loves sharing the wonderful world of vegan foods and healthful eating and living.... Read More

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Recipe: Winter Potato, White Bean & Kale Soup

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Winter Potato, White Bean, and Kale Soup [Vegan]

Dairy Free

I love soups, maybe it’s because they are usually so easy to put together. At least that is the case here with this one pot meal, ready in under an hour recipe. This was a perfect soup to accompany the rainy weather we had today. It's also great for its... Read More

Ingredients You Need for Winter Potato, White Bean, and Kale Soup [Vegan]

1 sweet potato, diced
a couple purple/blue potatoes, diced (enough to have equal amount potatoes)
1 tablespoon sesame or olive oil
1 onion, diced
2 garlic cloves, minced
1 can (15 oz) cannellini beans, drained and rinsed
small handful sun-dried tomatoes, chopped
4 cups vegetable broth
2 tablespoon nutritional yeast
2 teaspoons herbes de provence* or thyme
3 or 4 handfuls kale, chopped
sea salt and fresh cracked pepper to taste

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How to Prepare Winter Potato, White Bean, and Kale Soup [Vegan]

In large pot or dutch oven, heat oil over medium heat, add potatoes and cook for about 5 minutes. Add onion and garlic and cook an addition 5 to 10 minutes, or until everything starts browning a bit.
Add broth, nutritional yeast, beans and sun-dried tomatoes, bring to a boil, cover, turn down heat and simmer for 15 to 20 minutes...just until potatoes are tender.
Remove from heat, add kale and let wilt. Serve with crusty bread and top with cracked pepper and almond parmesan.

Notes

Herbes de provence is a great herb blend for the pantry. In this recipe I used the blend that contained lavender and fennel. Not all herbes de provence blends are the same. Both of the blends I have tried have been good but this one with the lavender and fennel is my favorite. The other one has savory which I love too. I use them in split pea, and other vegetable soups. It won't go to waste if you love soups and cook often enough. And if you can't find it, the thyme is a great herb all by itself!