Tomato White Bean Kale Soup
A Hardy Plant-Based Soup
Everyone needs a good vegetable soup in their recipe archive for days when you don't really feel like cooking an elaborate meal, but want something nourishing for the soul. This is currently one of my top soup recipes - one, because it's simple to whip up and two, it's really healthy. With just a handful of ingredients, you can enjoy this hardy and earthy vegetable soup that's both flavorful and comforting for those brisk evenings and/or rainy days. This is also an ideal recipe for meal-prep and advanced packed lunches, it reheats wonderfully and can stretch for a few days! I hope you enjoy this soup as much as I do!
Hardy + Earthy+ Healthy
PREP TIME: 10 MINS | COOK TIME: 30 MINS | TOTAL TIME: 40 Minutes
2 cups of vegetable broth
2 cups of large cooked / soft lima beans (or your white bean of choice)
1 medium sized diced tomato
1/2 large diced white onion
1 tbsp minced garlic
1/2 cup of vegan tomato sauce
2 tsp fresh oregano
1/4 tsp thyme
2 bay leaves
1/2 tsp black pepper
1 tsp italian seasoning
1 tsp of onion powder (add more if necessary)
Sea salt (season according to taste)
A handful of finely chopped kale (must be added at the end)
add veggie broth, lima beans, tomato, onion, tomato sauce, oregano, thyme, bay leaves, black pepper, italian seasoning, onion powder, sea salt, and minced garlic to a slow cooker or medium / large sized pot
add enough water to cover the top of stew.
cook until tender (on medium heat) - roughly 30 minutes.
the last step is to add finely chopped fresh kale to the soup.
Fluffy Spelt Rolls