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Kale Potato Bean Soup

Kale Potato Bean Soup

Original Recipe


  1. 3 tablespoons olive oil
    115 grams chopped onion
    65 grams chopped carrot
    55 grams chopped celery
    200 grams cubed peeled potato
    1/2 teaspoon salt
    2 garlic cloves, minced
    480 mL organic vegetable broth
    260 grams chopped kale (about 1/2 bunch)
    1 tin no-salt-added black beans, rinsed and drained
    1/2 teaspoon freshly ground black pepper
    1 tablespoon red wine vinegar
    2 tablespoons shaved Parmesan cheese


1. Heat a large pot oven over medium-high heat. Add olive oil to pan.
2. Add garlic, onion, carrot, potato, and celery and sauté for 7 minutes or until tender.
3. Toss in salt and pepper and cook 1 minute.
4. Stir in 4 cups vegetable broth and kale. Bring to a boil and cover. Reduce heat and simmer for 3 minutes.
5. Place drained black beans into the pot. Bring to a boil again. Reduce heat and simmer for another 5 minutes.
6. Stir in vinegar. Serve up in a bowl and add a bit of shaved Parmesan cheese on top!

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