Kale & Bean Soup

Kale & Bean Soup.png


  • 6 cups of sodium free vegetable broth or 6 cups water and a handful of vegetable stock powder (msg free)

  • 1 clove garlic, finely diced

  • 1 small leek, finely diced or 1 onion, finely diced

  • 2 large carrots, finely diced

  • 3 celery sticks, diced, optional

  • 3 medium potatoes, diced

  • 2 cups of black eyed peas or a mixture of beans of choice

  • 1 bunch kale, de-stemmed and sliced


  1. Blanch kale in boiling water for 1 minute, drain, douse with cold water, slice into strips

  2. Sauté garlic, onion/leeks in 2 tbsp grape seed/coconut oil until translucent

  3. Add the rest of the ingredients except for the beans and kale

  4. Season with garlic and herb salt, himalayan salt and freshly ground black pepper to taste

  5. Lightly cook until potatoes are soft

  6. Add in kale and beans and cook for 5 minutes

SoupsIsabelle Carroll