Go Back

Vegan Potato Soup Recipe With Beans & Kale Recipe


  • 2 tsp olive oil
  • 1 medium onion chopped
  • 1 large stalk celery diced
  • 1 medium carrot diced
  • 3 garlic cloves minced
  • ¾ tsp crushed dried rosemary
  • ¾ tsp tsp dried thyme
  • ½ tsp crushed red pepper less to taste
  • ¼ tsp ground pepper
  • 2 tbsp tomato paste
  • 1 ½ lb. Little Potato Company Creamer potatoes I used Blushing Belle, cut into ½-inch pieces
  • 7 cups low sodium vegetable broth
  • 1 14 oz. can Great Northern beans, drained & rinsed
  • 4 cups chopped kale
  • ½ tsp salt or to taste


  • Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
  • Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
  • Stir in the tomato paste and cook for 1 minute.
  • Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
  • Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
  • Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.