Simply Crockpot • Vegan
This crockpot vegan white bean and kale soup is cozy, nourishing, and incredibly simple. Made with hearty beans, tender vegetables, and leafy greens, it’s a comforting plant-based meal perfect for chilly days, meal prep, or light dinners.
Ingredients Instructions Tips Storage FAQ
Prep Time: 10 minutes
Cook Time: 6 hours
Total Time: 6 hours 10 minutes
Servings: 6
Why You’ll Love This Soup
- High-protein, fiber-rich, and completely plant-based.
- Simple pantry ingredients with big flavor.
- Perfect for meal prep and freezing.
- Light yet filling comfort food.
Ingredients
- 2 (15 oz) cans white beans (cannellini or great northern), drained & rinsed
- 1 small onion, diced
- 3 cloves garlic, minced
- 2 carrots, sliced
- 2 celery stalks, sliced
- 4 cups vegetable broth
- 1 tsp dried thyme
- 1 tsp Italian seasoning
- ½ tsp smoked paprika
- ½ tsp salt (adjust to taste)
- ¼ tsp black pepper
- 3 cups chopped kale, stems removed
- 1 tbsp olive oil (optional, for richness)
- 1 tbsp lemon juice (to finish)
Instructions
- Add beans, onion, garlic, carrots, celery, broth, and seasonings to the crockpot.
- Stir to combine, cover, and cook on LOW for 6–7 hours or HIGH for 3–4 hours.
- Stir in kale during the last 20–30 minutes of cooking.
- Finish with olive oil and lemon juice. Taste and adjust seasoning.
Tips & Variations
- Creamier soup: Mash some beans before serving.
- Add spice: Red pepper flakes or chili oil work great.
- Extra veggies: Zucchini or potatoes are easy add-ins.
- Serving idea: Pair with crusty bread or garlic toast.
Storage & Reheating
- Refrigerator: Store up to 5 days.
- Freezer: Freeze up to 3 months.
- Reheat: Warm gently on stovetop or microwave.
FAQ
Can I use dried beans?
Yes—just cook them first or increase cooking time significantly.
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