• cooked rice (optional)
  • 4 cups dry white beans, soaked overnight
  • 2 cans salt free diced tomatoes
  • 2 cups carrots chopped
  • 1 tbsp garlic powder
  • ½ tbsp onion powder
  • 2-4 tbsp powdered vegetable bouillon
  • 4 cups chopped kale or other green of choice



Drain and rinse the soaked beans and place in a crockpot with tomatoes, carrots, and garlic/ onion powder. Cover with water and place the lid on it. Cook on high for 8 hours until beans are very tender. 5 minutes before it is done, mix in 4 cups of kale. Season to taste with vegetable bouillon. Eat as is or pour over rice and garnish with lime juice, cilantro, avocado, shredded cabbage, and pickled onions.


Makes 4-6 servings.

Get this recipe and more of my plant-based recipes in my Plantifully Wholesome Cookbook



  1. Jennifer on November 13, 2020 at 4:03 pm

    So good!!! I have been making this soup she Kiki posted it on you tube. My husbands not a fan of soup but loves this one. Thank you Kiki.

  2. Tiffany M Leiter on January 3, 2021 at 6:35 pm

    I made 1/2 this recipe. It makes a ton! Thank you! I used Michigan Navy Beans I soaked overnight. I also used a kale/kolorabi/purple cabbage/golden beet shredded blend that was on markdown at our local grocery store. Worked great by adding in the last 5 minutes like you suggested. I had some over some leftover rice with a squeeze of lime. The rest is for my lunches this week and some went in the freezer. SO GOOD & SO EASY!

  3. Kirsten on January 8, 2021 at 4:27 am

    Looks great! What would the cooking time be in an instant pot?

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