This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.
My favorite meals are often a soup and that is especially true when winter rolls around here in Alaska. Ever since soup has been my jam. I remember getting a ‘soup’ cookbook from my grandma when I was below double-digits in age. #thatishowmuchilovesoup My blood is basically soup and this is one of my most beloved.
There’s a lot of recipes online for this type of soup. Basically they all involve kale, beans, and sausage… but there’s not a lot of vegan recipes, though not to worry. I got you covered. I think you’ll for sure love this soup as much as my family does. I could eat this for weeks nonstop, seriously.
Kale, Vegan Sausage, and White Bean Soup
Published 11/05/2018
This is one of my very favorite soups, perfect for a dark winter night. It’s full of healthy, fiber-filled vegetables and protein-rich beans. Normally I make this soup with diced Italian sausage but after my mother-in-law made it using Lightlife Gimme Lean Sausage, it’s become my new favorite way to make it. I finally wrote down my recipe to share with you all! There’s a method for a pressure cooker and a soup pot.
Ingredients
- 1 tablespoons olive oil (optional)
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 14 oz package Lightlife Gimme Lean Veggie Sausage
- 2 large carrots, diced
- 2 medium Yukon Gold potatoes, diced
- 2 15 ounce cans white cannellini or white beans, drained and rinsed
- 8 cups vegetable broth
- 1 credit card size piece of kombu, broken into small pieces (optional)
- 1 tsp paprika
- ½ tsp dried thyme
- ½ tsp liquid smoke
- 1 large bunch of kale, stems removed and chopped
- Seasoning or table salt, to taste
Instructions
- In a pressure cooker or large soup pot heat the olive oil over medium heat. Saute the onion and garlic for about 5 minutes, until fragrant and softened. Add the sausage and saute an additional 5-10 minutes until somewhat browned, breaking the it into small bite-sized pieces with a wooden spatula.
- Increase the heat to high and stir in the remaining ingredients except for the kale.
- Using a pressure cooker: Bring to a boil and pressure cook on high for one minute. Remove from heat and allow to depressurize naturally for 10 minutes, then run cold water over the lid to completely depressurize. Stir in kale and salt according to taste; serve hot.
- Using a soup pot: Bring to a boil, then cover and reduce to a simmer. Cook for 15 minutes then remove from heat and stir in kale. Salt according to taste; serve hot.
Yield: 8 servings
Tags: vegan, vegetarian, soup, sausage, kale, white bean, cannellini, easy, quick, healthy, potato
Now go forth and enjoy winter!
