Ingredients:

  • 1 large onion diced
  • 1 - 14 oz can white beans, drained and rinsed
  • 3-5 tbsp vegetable bouillon or more to taste (This is how I season the soup, so make sure its as salty as you like)
  • 3 medium sized potatoes diced (about 4.5 cups)
  • 1 tbsp minced garlic
  • 9 cups of water
  • 1 ½ cups plant milk (I like plain unsweetened soy milk)
  • 1 tsp red pepper flakes (optional)
  • 1-2 bunches of kale washed and chopped (I use 2)

Instructions:

In a large pot add the onions and saute on medium high heat with a little water until the onions are soft and begin to brown.  Then add the garlic, the potatoes, and the beans as well as the water.  Bring to a boil and allow the potatoes to cook until they are fork tender, about 10-15 minutes.

Once the potatoes are done turn off the heat and add the kale and mix it in and allow it to wilt.  Add the vegetable bouillon to taste, I add it until the broth is salty and flavorful.  Then add the red pepper flakes and the plant milk.  Mix well and serve with some fresh sourdough bread or make some vegan grilled cheese!

Servings:

Makes 6-8 servings.

13 Comments

  1. Carrie on February 17, 2021 at 8:34 pm

    Hi Kiki.

    I saw you on Chef AJ’s Truth About Weight Loss today. You did a terrific job. I am not trying to lose weight. I am a health coach and a plant based eater who is always looking for more family friendly recipes

    I cooked this soup tonight for dinner. My 9 yr old liked it except for the kale. . My 11 year old wiped his bowl clean! It is always a challenge finding plant based meals they both enjoy.

    The only tweak I would make is to add two cans of beans instead of one. Otherwise it was simple and delicious. Love that I didn’t have to plan and had all of the ingredients on hand.

    I am looking forward to trying the salad you presented at the summit today. Looked delicious!

  2. Maria on February 23, 2021 at 10:59 am

    Will these freeze well?

  3. Kerrilynn on February 26, 2021 at 8:42 pm

    Delicious! I agree with another comment in adding a 2nd can of beans. Family loved it as well even my eight year old whose very picky. I added some diced precooked chicken to the meat eaters bowls. Such a simple tasty recipe. Thank you!

    • Rose on March 18, 2021 at 5:51 pm

      It’s in the instructions, “ Then add the garlic, the potatoes, and the beans as well as the water. ”

  4. Francesca on February 27, 2021 at 2:37 am

    Do you add the beans at the same time as the kale?

  5. Michelle on February 27, 2021 at 5:59 pm

    The instructions left out when to add the white beans 🙂

  6. Francesca on March 4, 2021 at 6:57 am

    I made the soup last night and it was delicious. I used 2 cans of beans as suggested…One thing I would change next time is to use less liquid!

    Also, KiKi I made your fat free cheese sauce, I followed the recipe exactly as described, my sauce was more orange than yellow, and to be honest it taste really bad what went wrong?

  7. Fon on March 8, 2021 at 2:36 pm

    Do you have a link for the grilled cheese?

  8. Jamie Ries on March 8, 2021 at 2:42 pm

    How do you make the grilled cheese. What are you spreading on the bread

    • Jennifer on March 11, 2021 at 2:03 pm

      I think she is spreading her potato cheese sauce on the bread.

  9. kelly on March 9, 2021 at 6:19 pm

    This soup is so delicious, I added some vegan field roast italian sausage to it, me and my boyfriend devoured it with some crusty bread. Thanks for the recipe Kiki : )

  10. Jennifer on March 19, 2021 at 7:16 pm

    I thought you had an InstantPot version of this somewhere?

  11. Vanessa on March 24, 2021 at 4:17 pm

    Going to make this! Do you need a “milk” or can you get away with water?

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