You probably have everything in your pantry and fridge to make this healthy and delicious Vegan Potato Soup with Beans and Kale. Perfect for weeknights! 211 calories and 4 Weight Watchers Freestyle SP. Thank you to The Little Potato Company for helping me share this recipe with you.

This past weekend was one of great excitement for our family. Since moving to the Seattle area in June, we’ve been renting a townhouse while navigating the crazy (!!) housing market here. Thanks to our amazing real estate broker and some serious patience, we finally closed on a house on Friday and moved in over the weekend. Boxes, boxes, everywhere, which means that we are focusing on meals born of pure convenience and ease.

Vegan Potato Soup Recipe With Beans & Kale

Nutrition Facts
Serving Size 1 1/2 cups
Amount Per Serving As Served
Calories 210.3 cal Calories from fat 18
% Daily Value
Total Fat 2.2g 3%
Saturated Fat 0.3g 2%
Cholesterol 0mg 0%
Sodium 556.3mg 23%
Carbohydrate 41.0g 14%
Dietary Fiber 9.9g 40%
Sugars 7.8g
Protein 8.8g
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g
Prep Time
15 mins
Cook Time
35 mins
Total Time
50 mins
Vegan Potato Soup with Beans and Kale…You probably have everything in your fridge and pantry to make this delicious, healthy soup recipe! Great for busy nights. 211 calories and 4 Weight Watchers Freestyle SP

Serves 6
From the kitchen of


2 tsp olive oil
1 medium onion, chopped
1 large stalk celery, diced
1 medium carrot, diced
3 garlic cloves, minced
3/4 tsp crushed dried rosemary
3/4 tsp tsp dried thyme
1/2 tsp crushed red pepper (less to taste)
1/4 tsp ground pepper
2 tbsp tomato paste
1 1/2 lb. Little Potato Company Creamer potatoes (I used Blushing Belle), cut into 1/2-inch pieces
7 cups low sodium vegetable broth
1 (14 oz.) can Great Northern beans, drained & rinsed
4 cups chopped kale
1/2 tsp salt (or to taste)


Heat the olive oil in a large saucepan or Dutch oven set over medium heat. Add the onion, celery and carrot, and cook until the vegetables begin to soften, about 5 minutes.
Stir in the garlic, rosemary, thyme, red pepper flakes and pepper, and cook for 1 minute.
Stir in the tomato paste and cook for 1 minute.
Add the potatoes and vegetable broth, and bring to a boil over medium-high heat. Decrease heat slightly and cook at a lively simmer for 15 minutes.
Add the beans and cook until the potatoes are tender, 10 to 15 minutes.
Stir in the kale and cook until just wilted, about 1 minute. Season with salt. Serve.

Recipe Notes

Weight Watchers Points: 4 (Freestyle SmartPoints), 5 (SmartPoints), 5 (Points+)

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