Savory Vegan Kale and White Bean Soup
We love this soup! It’s quick and easy to prepare. It’s salt, oil, and sugar free. And of course, it tastes amazing. An immersion blender makes it even easier, but if if you don’t have one, you can use a high-speed blender.
| Prep Time | 20 minutes |
| Cook Time | 30 minutes |
| Total Time | 50 minutes |
| Servings | 3 |
| Category | American |
| Keep Time in Fridge | 4—5 days |
| Keep Time in Freezer | Not recommended |
Ingredients
3/4 cup finely diced yellow onion
1-1/2 cups diced potatoes
1 tablespoon no- or low-salt vegetable broth to sauté
1/4 cup no- or low-salt vegetable broth
1 tablespoon garlic, minced
1 teaspoon Mrs. Dash no-salt seasoning
2 teaspoons smoked paprika
3-1/4 cups kale
2-1/2 cups (2 cans) white beans or butter (lima) beans
3–4 tablespoons hemp seeds
Instructions
Prep
Peel and finely dice the onion.
Peel and dice potato into 1-inch cubes.
Strip the kale leaves from their stems.
Cook
Warm a tablespoon of vegetable broth in a large nonstick pot over medium heat and sauté the onions and garlic for 3–5 minutes. Onions should be slightly browned and translucent.
Add potatoes, 1/4 cup of vegetable broth, smoked paprika, and Mrs. Dash seasoning.
Continue cooking on low-medium heat for 20 minutes until potatoes are fork-tender.
Once the potatoes are tender, add drained beans and the kale leaves to the pot. Stir to combine ingredients and cook for another 5 minutes.
Remove the pot from heat and use an immersion blender to blend the ingredients until smooth.
Serve in bowls with a garnish of hemp seeds.