• 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)


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 and the potatoes 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!


Makes 6-8 servings.


  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?

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