Vegan Potato Soup Recipe with Beans & Kale


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)


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