Skip Nav
Beginner Fitness Tips
18 Ways to Change Your Body to Get Stronger, Leaner, and More Toned
Personal Essay
My 6-Month CrossFit Transformation Isn't What I Thought It'd Be
Bob Harper
If You're Trying to Lose Weight, Bob Harper Says You Must Do These 3 Things

Yummy Potato, Bean, and Kale Soup Recipe

Make This: Kale Potato Bean Soup

The pumpkins are hardly in the compost and the Christmas decorations are already popping up in storefronts, which means old man Winter is on his way. Before the leaves are all on the ground, I'm bulking up on my warm and hearty soup recipes. One of my all-time favorites is Italian wedding soup, but sometimes I'm just not in the mood for the meatballs. When that's the case, I take comfort in this yummy kale potato bean soup that's a cinch to make and a crowd-pleaser to boot.

Chock full of tasty veggies, protein packed beans, and other fresh ingredients, this vegetarian soup is quite tasty and easily adaptable. I, for instance, like to add more beans and corn to the mix every so often. And on those rare moments where I do want a little meat in the pot, it's simple enough to add bits of grilled chicken or meatballs. So the next time you think about kindling the fire, consider firing up a bowl of the kale potato bean soup to go along with it!

If you want to see the recipe, just


Kale Potato Bean Soup

Kale Potato Bean Soup


  1. 3 tablespoons olive oil
  2. 1 cup chopped onion
  3. 1/2 cup chopped carrot
  4. 1/2 cup chopped celery
  5. 1 cup cubed peeled potato
  6. 1/2 teaspoon salt
  7. 2 garlic cloves, minced
  8. 4 cups organic vegetable broth
  9. 4 cups chopped kale (about 1/2 bunch)
  10. 1 (15-ounce) can no-salt-added black beans, rinsed and drained
  11. 1/2 teaspoon freshly ground black pepper
  12. 1 tablespoon red wine vinegar
  13. 2 tablespoons shaved Parmesan cheese


1. Heat a large pot oven over medium-high heat. Add olive oil to pan.
2. Add garlic, onion, carrot, potato, and celery and sauté for 7 minutes or until tender.
3. Toss in salt and pepper and cook 1 minute.
4. Stir in 4 cups vegetable broth and kale. Bring to a boil and cover. Reduce heat and simmer for 3 minutes.
5. Place drained black beans into the pot. Bring to a boil again. Reduce heat and simmer for another 5 minutes.
6. Stir in vinegar. Serve up in a bowl and add a bit of shaved Parmesan cheese on top!

Nutritional information per serving:
250 calories, 11.8 g protein, 30.5 g carbohydrates, 9.2 g fiber, 10.4 g fat, 0 mg cholesterol, 593 mg sodium

Julia Child's Potato Leek Soup Recipe
Slow-Cooker Casserole Recipes
Latin-Inspired Comfort Food Recipes
Easy Chicken Casserole Recipes
Gordon Ramsay's Scrambled Eggs Recipe With Pictures
Easy Chicken Noodle Soup Recipe
Chicken Recipe | GFF Magazine
Latin Soup Recipes
Harry Potter Recipes
Best Pioneer Woman Game-Day Recipes
From Our Partners
Latest Fitness
All the Latest From Ryan Reynolds