Nikki’s 15 bean & kale soup
So I have my bag of 15 bean blend, a bag of chopped kale, and one box of vegetable broth. The most time-consuming part of this is that you have to know you are making this soup about a day in advance.
I soaked my bag of beans in a bowl of water overnight so that they would cook faster today. (The beans absorb the water and get more tender)
I chopped about three cloves of garlic and half a small onion and let them simmer on medium in my pot with a teaspoon of olive oil.
I added 2 cups of water, 2 cups of vegetable broth, and Half a cup of almond and coconut milk blend.
Then I piled on the seasonings! I used 2 teaspoons of curry powder, some rosemary, some basil, some parsley, garlic powder, salt, and red pepper flakes. Now you can definitely season this soup however you want if you don’t have any of these ingredients honestly I didn’t follow a specific recipe I just grabbed what I knew tasted good, dumped it in, and I hoped for the best!
I put this on medium high until it comes to a boil and then I add my pre-soaked beans, put the heat on low, put a lid on the pot, and let the soup simmer for about one hour while stirring it every so often.
I don’t really know how to tell when the beans are fully cooked so I just occasionally took out one bean and ate it to see if it was tender enough. Once the beans were tender I got out the bag of kale and added two handfuls to the soup. I stirred it and covered it for about five more minutes.
And voilà! Vegan 15 bean and Kale soup. I know that sitting there waiting for your food to cook for an hour is totally annoying but honestly it’s very low maintenance and you don’t actually have to stir it that often so you don’t have to sit there and watch it. You can just set a timer to occasionally go check on it which is nice. 🍵🥬
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