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Pinto bean soup
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5 from 1 vote

Vegan Pinto Bean Kale Soup with Fresh Herbs

Prep Time10 mins
Cook Time30 mins
Course: dinner
Cuisine: American
Keyword: legumes, plantbased, Vegan
Servings: 4
Serving Size: 1 cup
Calories: 300

Ingredients

  • 1/2 medium red onion (white is ok too)
  • 1 clove garlic
  • 1 tsp salt
  • 1/2 tsp ground cumin
  • 1 tsp fresh ground ginger
  • 4 cups vegan broth review of broth options from The Kitchn
  • 1 tbsp chopped fresh rosemary parsley could also be added
  • 2 medium potatoes
  • 2 cups greens (kale, collard, Swiss chard)
  • 1 cups cooked pinto beans (16 oz can works too)

Instructions

  • Dice onion, rosemary, and garlic into small pieces and place into small saute pan on medium heat with 2 tablespoons of broth. and ground cumin. Cook for 3-5 minutes until onions are translucent.
  • Removed woody stems from greens and cut into small pieces (chiffonaide style) and save these extra pieces to make your own broth
  • Slice potatoes into 4 lengthways and then into thin slices (video shows this up close)
  • Combine broth, salt, sliced potatoes (I like to make as mon shape), greens and pinto beans (drained)
  • Cook in a slow cooker for 30-60 minutes on a high setting or 6-8 hours on the low setting.
  • Serve with warm bread. Sprinkle a few fresh herbs (rosemary, spring onion, chives, parsley) on top at the end for added flavor.