“All Praise to God, the Father of our Lord Jesus Christ. It is by his great mercy that we have been born again, because God raised Jesus Christ from the dead. Now we live with great expectation, and we have a priceless inheritance — an inheritance that is kept in heaven for you, pure and undefiled, beyond the reach of change and decay. And through your faith, God is protecting you by his power until you receive this salvation, which is ready to be revealed on the last day for all to see.”

-1 Peter 1:3-5

When it comes to hearty, veggie-forward meals, this White Bean, Kale, & Potato Soup is one of my absolute favorites. It’s perfect for the winter or any cooler months when you can find these seasonal produce at the farmer’s market. I visited the largest, year-round open farmer’s market in Detroit, Eastern Market, and found all the ingredients for $20! This soup is budget-friendly, gluten-free, and vegetarian or easy to adapt for vegans. But this soup doesn’t compromise still being cozy, filling, and full of flavor.

I love this soup because it’s simple and uses wholesome ingredients. I added fresh curly kale and Yukon potatoes that I got from Gaier Farms and Greenhouse at the Eastern Market. I purchased the curly kale for $2 and potatoes for $4. The white beans in this dish are navy beans from Hampshire Farms. These navy beans come dried and I soaked it overnight and boiled them for 30 minutes. But don’t worry, I’ll explain it thoroughly in the instructions!

The aromatics in this dish are onions and garlic that I had on hand. As well as fresh thyme and oregano from for only $2 per bunch. If you’re at the Eastern Market, you can buy the thyme and oregano from N.W. Kaltz Sons Farms, like I did. They’re usually in Shed 3 with a large variety of fresh herbs. Everything simmered in organic chicken broth that can be found for $3 inside the Gratiot Central Market.

Everything in this soup creates the perfect balance of earthy and herby, each spoonful is warm and comforting. And the best part? This soup will serve a LARGE group and is a great option for busy weeknights.

Lauren Eliza Eats

White Bean, Kale, and Potato Soup

A hearty white bean, kale, and potato soup made with simple ingredients. Creamy navy beans, tender Yukon potatoes, and fresh kale simmer in an herby broth for a comforting under $20 meal.

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Prep Time 20

Cook Time 40

Total Time 1

Servings: 10 servings

Course: Soup

Cuisine: American

Ingredients Method

Ingredients

1 pint Yukon potatoes (about 6-7 potatoes) medium dice
2 cups navy beans soaked overnight
1 tsp olive oil
1 small onion optional
2 garlic cloves optional
1 quart vegetable or chicken broth
1 quart water
1 bunch kale de-stemmed and chopped
2 Tbsp fresh oregano
1 Tbsp fresh thyme
1 tsp smoked paprika optional
2 tsp salt
½ tsp black pepper
Pinch of red chili flakes optional
½ cup cream or milk optional
1 cup chicken or smoked sausage optional

Method

Soak the 2 cups of navy beans in fresh water in a large bowl. Add water 1 inch past the navy beans and refrigerate overnight.
The next day, drain navy beans from soaking water. Boil a pot of fresh water and add navy beans to pot.
Boil navy beans for 30 minutes, then drain and set aside.
If using, small dice onion and mince garlic cloves. Add olive oil to a large pot and heat on medium-low.
Add in diced onions and sauté until translucent. Add in fresh oregano, thyme, minced garlic, diced potatoes, salt, pepper, and smoked paprika.
Sauté on stove for 6-7 minutes.
Add in cooked navy beans and quart of broth and quart of water.
Bring pot to a boil then reduce to a simmer. Simmer for 20-25 minutes, or until potatoes are tender and beans are creamy.
Clean, de-stem, and chop the kale, add it to the pot of soup.
Stir in the kale and let cook on medium-low heat for 10 more minutes until wilted.
Adjust seasoning with more salt, pepper, or seasonings of your choice.
Add in optional add-ins in sausage, chicken, or cream. Serve soup warm.