Bean and Kale Soup
Ingredients
- 2.5 cups cooked Mayocoba/Peruvian beans, drained
- 2 cups kale, chopped
- 3 cups vegetable broth
- 1/2 sweet onion, diced
- 2 medium carrots, diced
- 1 medium potato
- 1 16 oz can of diced tomatoes
- 5 garlic cloves, minced
- Fresh parsley to taste, chopped
- 1 tsp black pepper
- 2 tbsp nutritional yeast
- 1 tsp red pepper flakes
- 1 tsp onion powder
- 1 tsp salt
Toppings
- Pumpkin seeds
- Lemon zest
- Simple Mills crackers
- Drizzle of olive oil
Preparation
Sauté diced onion, minced garlic, and diced carrots in a pot until softened
Add vegetable broth, drained beans, diced tomatoes, potato, black pepper, red pepper flakes, onion powder, and salt
Bring to a boil, then reduce heat and simmer until potato is tender
Stir in chopped kale and cook until wilted
Mix in nutritional yeast and chopped parsley, then remove from heat
Notes
This soup is creamy and herby, packed with nutrients and fiber
It is meal-prep friendly and can be stored for later use
