VEGAN POTATO, CARROT, CANNELLINI BEAN AND KALE SOUP RECIPE

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Before we start, I don't eat onions and garlic. I know there are a lot of folks out there like me who can't digest onions and garlic. If that is you, I am your people. If not, go ahead and add fresh onions and garlic to the olive oil at the beginning as you would with any other soup and don't add in the onion and garlic powder.

How to make the Vegan Potato, Carrot, Cannellini Bean and Kale Soup:

Ingredients:

2 TBLS olive oil

2 lbs Russet Potatoes, peeled and cut into larger chunks.

4 Carrots, peeled and chopped in larger chunks.

2-15oz cans of Cannellini beans, rinsed

2- 3 cups kale, wash and pulled off the stem (depending on how much you like kale) I used red kale (looks in curly kale but has a red hue) but you can use any kale. The lacinato kale I have heard may not be the best in soup. 

2- 32 oz containers of Vegetable broth

1 tsp vegetable boullion Better than Boullion vegetable base. 

2 tsp onion powder 

2 tsp garlic powder

1/4 tsp crushed red pepper

1 tsp paprika

pinch salt

large pinch pepper

Directions:

  1. First peel and cut up all the vegetables. Make the carrots and potatoes large and chunky if you want. It makes the soup hearty. I like to rip the kale from the stems to make small pieces for soup but others like to chop it. Do what you want. 
  2. Add the olive oil to a large soup pot. 
  3. When the olive oil starts to get hot, add the potatoes and carrots. 
  4. 2-3 minutes later, add the onion powder, garlic powder, crushed red pepper, and paprika. 
  5. Leave the spices for a minute and then add the vegetable broth, Better than Boullion, and beans. 
  6. Let get to a boil and then bring it down to a simmer for 30 minutes.
  7. After it has simmered for 30 minutes, check to see if it tastes to your liking and make any adjustments. Add salt and pepper.
  8. Add the kale. Let it simmer for 5 or 10 more minutes. 
  9. Eat!
I really enjoyed this soup and I hope you do to. 



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