Kale, Bean and Potato Soup

December 31, 2021  Adriana Lee Avatar
Kale, Bean and Potato Soup


chopped onion 1 1/2 cup
chopped celery 1 cup
chopped carrot 1 cup
chopped cloves of garlic 4-5
olive oil 3 tbsps
chopped kale 12 oz
medium yellow potatoes 6
cans of northern beans 2
veggie stock or chicken stock 32 oz
sprigs of thyme 3
Salt, pepper, garlic powder and oregano to taste
Parmesan cheese

Too busy to spend hours in the kitchen? No problem! Soups are one of the easiest and most delicious ways to whip up a nutritious meal with minimal work. In addition to hassle-free prep, soups are arguably even better leftover. Keep reading for a flavorful yet healthy kale, bean and potato soup recipe.


  1. In a large Dutch oven or soup pot, saute 1.5 cups of chopped onion, 1 cup of chopped celery, 1 cup of chopped carrot and 4-5 chopped cloves of garlic in 3 tablespoons of olive oil. 
  2. Add salt, pepper, garlic powder and oregano to taste. 
  3. Add a 12 ounce bag of chopped kale and continue to saute. Add more olive oil and salt, pepper, garlic powder to taste.
  4. Once kale is cooked down, add 6 medium yellow potatoes that are cubed into bite-sized pieces. Keep the skin on.
  5. Add 2 cans of northern beans, drained.
  6. Add 32 ounces of veggie stock or chicken stock. If vegetables are uncovered, add more stock or water.
  7. Add 3 sprigs of thyme and cook on low heat for 2 hours or until potatoes are cooked.
  8. Remove thyme sprigs before serving.
  9. Serve with parmesan cheese sprinkled on top! 




One Comment

  • Avatar
    Kelly Schoephoerster 2 years ago

    Delicious! I made this it’s amazing!

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