Making this Coziest Bean Soup didn’t come naturally to me today. Soups and stews are usually recipes I like to make when I come home from a long day, when the weather is chilly and crisp. Or when I’m just needing some warming up of sorts. And being inside 24/7, toasty and warm, missing the crispness of fresh air, soup wasn’t on my mind.
But I grabbed whatever I had in my pantry and fridge – the perfect things for my fave stew – and whipped this up in under thirty minutes. And yup, like usual, soup delivered!
Sausage Potato Kale Soup
This Coziest Bean Soup contains navy beans, garlic, onion, tender vegan sausage, diced potato and a half bunch of curly leaf kale. And a few other goodies in there as well. I’ll try my best to give all the tips I have for making this with whatever you may have on hand!….
Eat More Beans
I am always trying to add more beans to my diet. I have a long list of fave bean-filled entrees here.
And if you need some more inspo, check out this article: 9 Reasons to Eat More Beans on Health.
Kale – I had a big bunch of kale in the fridge that I was so glad to use up. Kale contains vitamins A, C and K. Fiber, iron, calcium and even has a bit of protein.
Potato – Potato adds some depth and earthiness to this soup. The starchiness from the potato gives the soup some body and adds to the cozy factor.
Vegan Sausage – I used Italian Field Roast Sausage. Field Roast is my fave vegan brand for soups. Just one sausage adds so much flavor and protein to this soup.
Navy Beans – You can use any bean you’d like. Beans are a good source of plant-based iron, B vitamins, fiber and even protein. Beans are hearty and satisfying too.
Onion – Onion adds another layer of flavor.
Garlic – A natural immunse system and flavor booster, garlic was a must for this soup.
Bay Leaf – this is optional, but really adds that ‘restaurant soup’ flavor to thie stew.
Nooch – Nutritional yeast thickens the broth a bit and add a boatload of flavor. It is also rich in various nutrients.
And there are a few other items I tossed in there as well…
Coziest Bean Stew
- 3 tablespoon extra virgin olive oil
- 5 cloves garlic, chopped
- 1 small onion, diced
- 3 cups vegetable broth
- 3 tablespoon nutritional yeast
- 1 bay leaf
- 1 cup potato, diced
- 1 carrot, chopped
- 1 vegan sausage, sliced, optional
- ½ bunch kale, chopped
- 12 oz navy beans, canned
- ¼ teaspoon black pepper
- cayenne to taste, optional for heat
- Add olive oil to soup pot. Turn heat to medium. When oil is hot, add garlic and onion. Stir and saute for a minute or two.
- Add in the broth, yeast, potato, carrot, vegan sausage and bay leaf. Bring to a low boil and cook uncovered for about five minutes – or until the potato is tender.
- Reduce heat to low and add in the remaining ingredients: beans, kale, pepper. Cover with a lid and let simmer for at least five minutes.
- Serve warm.
- large soup pot