Kale & Bean Soup

I’m still happily making soup for my main meal. I like ones with lots of veggies and beans.  The secret really to most good soups is the stock you use as your base.  Kale & Bean Soup is very similar to Easy Tuscan Bean Soup, but today I’m choosing to use a good chicken stock and have added kale, potatoes, and fire roasted tomatoes.

This dish could easily be vegan or meatless if you make a good vegetable stock. I honestly like few commercial vegetable stocks, and when I read the ingredients, most are full of sugar and salt and few vegetables.  No matter what stock you choose to use, make sure it is a good base for your soup.  I’m not adding meat to the soup as I like occasionally to have meals with little or no meat. As I have written before, broth is easy to make with your vegetable scraps.  Here’s a great recipe to try making your own vegetable broth at Oh My Veggies.



Carol's Kitchen Red Fruit




Today I’m using the super green, kale. I know some folks don’t really like them. If you find them strong flavored, I suggest you look for baby kale which is milder.  The nutrients in kale can help boost well being and prevent a range of health problems. It contains fiber, antioxidants, calcium, and vitamin K, among others.  It is also a good source of vitamin C and iron.





Saute the garlic and onion with olive oil. Remove the kale stems and chop the greens.  Add kale, celery and carrots and cook for about 3 minutes.  Add stock, herbs, white beans, such as cannellini or navy, and a can of fire-roasted diced tomatoes. Fire roasting adds such depth to the flavor. For a recipe for an economical homemade Italian seasoning mix, see Easy Tuscan Bean soup.

Cook for about 25 minutes and dinner is ready. I always like whole grain toasted bread or cheese toast to accompany my soup.  A soup variation would be using another bean or pea or a mix of beans for a different flavor.







Kale & Bean Soup

Use organic when available, serves 8


Kale & Bean Soup

An easy lunch of hearty beans and kale in a rich broth. It also makes a great first course at dinner.
Course lunch, Soup
Cuisine American
Keyword black bean soup, kale and bean soup, kale soup
Servings 8


  • 2 tbsp olive oil
  • 1/2 large onion chopped
  • 2 tbsp diced garlic
  • 2 stalks celery sliced
  • 1 cup sliced carrots (2 or 3 medium carrots)
  • 8 cups broth (chicken or vegetable)
  • 1 can diced fire-roasted tomatoes
  • 6 white potatoes peeled and cubed
  • 2 15 oz cans of cannellini  beans (drain if desired)
  • 2 tbsp dried parsley
  • 1 tbsp dried Italian herbs
  • salt and pepper to taste


  •  Heat olive oil in large soup pot over medium heat 
  • Saute garlic and onion until soft
  • Add celery, kale, and carrot  and cook for about 3 minutes
  • Stir in broth, tomatoes, beans, herbs, and potatoes
  • Simmer soup on medium heat for about 25 minutes until potatoes are cooked
  • Salt & Pepper to taste
  • Serve with toasted whole grain bread or cheese toast
















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I was raised in Tennessee but have lived in Florida for many years. Love my small home in the Tampa Bay area and its developing garden. My decorating style is eclectic - some vintage, some cottage, all with a modern flair. Pursuing a healthier lifestyle. Spent many years in social services but am happily retired.

14 thoughts to “Kale & Bean Soup”

  1. This looks delicious and so healthy! 🙂 Soup is a staple around here in the winter (which sadly, is still with us), but, I usually get it from the German deli. Likely not quite as good for you as homemade.

  2. Sounds yummy! A keeper. I’m making lentil soup tomorrow …we’re also trying the little or no meat dinners at least a couple times a week. Good for health and budget.

    1. Never fear I got both comments. Lentil soup is my favorite soup. I make it with the addition of sauteed garlic spinach – yum. You can tell I have a thing for greens. Have a beautiful day!

  3. This looks delicious! Soup is one of my most favorite things about the winter season. I, too, love soups that are full of vegetables, and this one looks perfect. I need to try this out before the weather gets to warm down here in the Mid-South. 🙂 Thanks for sharing at Sweet Inspiration!

  4. Hi Carol, I do like a nice soup and this looks perfect for those chilly days that we still seem to be having! I have never heard of fire roasted tomatoes, but then we are always well behind on things here. I’m still not overly keen on the taste of celery, but do use a small amount now, just enough to add taste without being too obvious.


    1. Fire roasted canned tomatoes have a wonderful flavor and I’ve been using them in lots of recipes lately. Happy Wednesday!

  5. Thanks for sharing this delicious recipe at the What’s for dinner party! Have a great weekend.

  6. I love soup as the main meal! Thanks so much for linking up at #AThemedLinkup 8 for Soup Recipes. Shared.

    Have you seen my short story link party? It is a creative writing exercise for fun and without a lot of editing. Just start typing and see what you come up with! Remember, no story is too short! See the party on my site for the current prompt, closes on the 9th.

  7. Congrats Carol! Your post is FEATURED at #AThemedLinkup 9 for All Things Crochet from my previous linkup for Soup Recipes!

I love to make new friends and get to know you.

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