Vegan Navy Bean and Kale Soup

The inspiration for this post is the extreme cold we are all experiencing.  I also want to eat healthier and more meals that do not include meat.  This Vegan Navy Bean and Kale Soup is packed with protein and flavor.  I used to think that soup could not satisfy me for a meal.  My cooking has taught me so much more.  Between the beans and the kale, this soup has a lot going for it and good texture.

Vegan Navy Bean and Kale Soup from Feed Your Soul Too

Vegan Navy Bean and Kale Soup

I have two different learning ideas for this soup that I have picked up.  The first is to pre-cook the beans.  I used dried beans to begin with.  But pre-cooking the beans means that all the broth will not be soaked up in the cooking of the beans.  The second is to add plenty of spices.  I am adding more and more spices to my recipes.  I also add the spices at various steps of the cooking process so each layer has added flavor.

I have made soups before but not often.  I recently tried another vegan soup with ACORN SQUASH AND KALE.  A soup I made a couple of years back that included a lot of beans was my FARMHOUSE CABBAGE SOUP.  Both of these soups were really good and if you are looking to stay warm this winter, you will be very satisfied with these two recipes.

The cast of characters.

Ingredients

The developing of the layers in he soup.

The Soup after simmering in the Dutch oven.

Navy Bean and Kale Soup Simmering

The Vegan Navy Bean and Kale Soup.

Vegan Navy Bean and Kale Soup Plated

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Vegan Navy Bean and Kale Soup

Making a vegan, hearty and super tasty Vegan Navy Bean and Kale Soup to deal with the cold weather we have all been facing.

Course Soup

Cuisine Gluten free, soup, vegan

Prep Time 5 minutes

Cook Time 1 hour

Total Time 1 hour 5 minutes

Servings 6 people

Author Feed Your Soul Too

Ingredients

• 1 Bag Dry Navy Beans
• 1 Medium Yellow Onion diced
• 2 Stalks Celery diced
• 2 Whole Carrots peeled and diced
• 3 Cloves Garlic diced
• 4 Ounces Kale rough chop
• 4 Ounces Mustard Greens rough chop
• 1 28 Ounce Can Whole Tomatoes
• 4 Cups Vegetable Stock
• 1/4 Bunch Parsley rough chop
• 2 Tsp Smoked Paprika
• 1 1/2 Tbsp Oregano divided
• 1 Tbsp Thyme divided
• 1 Tbsp Black Pepper divided
• 2 Tsp Salt
• 1 Tbsp Olive oil

Instructions

1. In 4 quarts of water, add the dry beans.  Bring to a boil and reduce to a simmer.  Let cook for 1 - 2 hours until soft.

   Heat the olive oil in a Dutch oven and add the onion, carrots and celery and add half the thyme, oregano and black pepper and the smoked paprika and salt.  Cook for 3 - 4 minutes to soften.  Add the sliced garlic and cook for 1 minute.

   Add the tomatoes and break up with a wooden spoon.

   Add the stock, bring to a boil then reduce to a simmer.  Add the beans and then the parsley.  Finish by adding the kale, mustard greens and remaining spices.  Simmer for 10 minutes.

   Serve and enjoy!