Kale & White Bean Soup

Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Dinner, Lunch
Cuisine American
Servings 4 servings


  • 30 oz canned white beans
  • 4-6 cup kale
  • 2-3 tbsp veggie bouillon or to taste
  • 4 garlic cloves
  • 3-4 medium potatoes
  • 2 medium carrots finely chopped
  • 2 celery stalks finely chopped
  • 1/2 medium onion finely chopped
  • 1 tbsp dried parsley
  • salt & black pepper season to taste
  • water


  • Finely chop veggies and cube your potatoes. . Add them along with the rest of the ingredients to your crock-pot.
  • Add desired amount of water. I usually fill my crock-pot to the top for more broth. Use less water for a thicker soup.
  • Cover and heat on high for 4 to 6 hours. Cook times can be shorter depending what you're making your soup in. I've switched to using an Instant Pot and it's cut my time down to 20 minutes.
  • Season with salt and black pepper to taste.


Extra Calories – Add 1 slice of pita bread or pair with a side of rice.
Plan Ahead – Chop veggies the day before.
Tried this recipe?Let us know how it was!