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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.
Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour 5 minutes
Servings 6 people
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
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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!