Winter White Bean Soup (GF)

Hearty Vegetable & Bean Soup

If you’ve been following my blog for a while, you know I love creating simple, flavorful meals with whatever I have on hand. While I haven’t shared a soup recipe in a while, rest assured my kitchen is always stocked with delicious ideas, and this hearty, fiber-packed, veggie-loaded soup is one of my favorites!

This recipe was inspired by my craving for something hearty yet nutritious. The addition of potatoes gives it a comforting, filling touch. I’ve included plenty of variations, so you can make it your own—and trust me, it turned out perfectly!

The Base

I like to start with a base of onions and garlic to build a flavorful foundation. For the broth, I’m partial to bone broth for its nutrient density and essential amino acids—an especially great addition if you follow a mostly plant-based diet.

The Process

  1. Begin by sautéing onions, garlic, and carrots in a bit of oil until the carrots soften and the onions turn translucent.

  2. Add the broth, followed by chopped kale, diced potatoes, and sliced peppers. Allow this to simmer for about 5 minutes.

  3. Stir in white northern beans for protein and fiber.

  4. Season generously with parsley, basil, and oregano for a robust flavor.

Optional Upgrade

For a creamier texture, consider stirring in a splash of whole milk or whipping cream at the end.

I’ve added a recipe card below for easy reference—because making delicious food should be simple for all of us!

Enjoy this cozy soup and feel free to share your variations. Let’s get cooking!

Hearty Vegetable & Bean Soup

Ingredients

  • 1 onion, chopped

  • 2–4 garlic cloves, chopped

  • 1 tbsp avocado oil

  • 6 cups vegetable or chicken bone broth

  • 4 cups chopped kale

  • 2 large potatoes, chopped

  • 1 bell pepper, chopped

  • 1 can northern beans, drained and rinsed

  • Salt, pepper, and seasonings of choice (e.g., parsley, basil, oregano)

  • Optional: 1/4 cup whole milk or whipping cream

Instructions

  1. Heat avocado oil in a large pot over medium heat. Add the chopped onion and garlic, sautéing until fragrant and the onions are translucent.

  2. Add the bone broth to the pot and bring to a gentle simmer.

  3. Stir in the kale, potatoes, and bell pepper. Simmer for about 5 minutes until the vegetables begin to soften.

  4. Add the drained and rinsed northern beans. Season with salt, pepper, parsley, basil, and oregano (or your favorite herbs).

  5. Continue cooking until the potatoes are tender and the flavors meld together, about 10–15 minutes.

  6. Optional: For a creamier broth, stir in 1/4 cup of whole milk or whipping cream before serving.

  7. Serve warm and enjoy!

Angie Renee