Name: Kale Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 1 medium onion, chopped; 2 garlic cloves, minced; 2 carrots, peeled and sliced; 2 celery stalks, chopped; 4 cups chopped kale, stems removed; 2 medium potatoes, peeled and diced; 1 can (15 oz) cannellini beans, drained and rinsed; 6 cups vegetable broth; 1 teaspoon dried thyme; 1/2 teaspoon black pepper; Salt to taste; 1 tablespoon lemon juice (optional)

Short description

A warm, comforting kale soup that combines hearty greens with flavorful broth and simple aromatics. Perfect for a light lunch or as a starter on a chilly evening.

Why You’ll Love This Recipe

It’s nutritious: kale is packed with vitamins, minerals, and fiber.
Versatile: you can make it vegetarian or add meat like sausage or chicken.
Easy to prepare: uses common ingredients and straightforward steps.
Makes great leftovers and reheats well.

Ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

Kale (stems removed, leaves chopped)
Onion, chopped
Garlic cloves, minced
Carrots, diced
Celery stalks, diced
Potatoes (optional, for extra body)
White beans or another bean variety (optional, for added protein)
Vegetable or chicken broth
Olive oil or butter
Salt & pepper
Fresh lemon juice (for brightness)

Directions

Heat the olive oil (or butter) in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté until softened and fragrant.
(If using potatoes) Add diced potatoes, cover with broth, and bring to a simmer. Cook until potatoes are tender.
Add beans if using, stirring to combine.
Stir in the chopped kale. Simmer until kale is wilted and tender.
Season with salt and pepper. Add fresh lemon juice to brighten the flavors. Adjust consistency by adding more broth or water if needed.
Serve hot.

Servings and timing

Servings	Prep Time	Cook Time	Total Time
4‑6	~15 minutes	~30 minutes	~45 minutes

Variations

With sausage or bacon: Add sliced sausage or diced bacon in step 1, cook until browned, then proceed.
Creamy: Blend some of the cooked soup (potatoes/beans + broth) to make it creamy without adding cream.
Spicy: Add red pepper flakes or a dash of chili paste.
Different greens: If you don’t have kale, substitute with spinach, Swiss chard, or collard greens.

Storage/reheating

Refrigerator: Store in an airtight container for up to 4 days.
Freezing: Freeze in portioned, freezer‑safe containers for up to 2–3 months.
Reheating: Warm on the stove over medium heat. If the soup has thickened in the fridge or freezer, add a bit of water or broth as you reheat.

FAQs

1. How do I avoid kale being too bitter?

Removing the thick stems, chopping the leaves finely, and cooking until just tender helps reduce bitterness. Adding a bit of lemon juice at the end also balances flavors.

2. Can I use frozen kale?

Yes. Frozen kale works fine; just add it a bit earlier in cooking so it has time to defrost and soften. You may need to adjust liquid since frozen kale can release water.

3. Do I need to soak beans if using dried beans?

If you use dried beans, soak them overnight (or use quick‑soak method) and cook until tender before adding to the soup. Canned beans are an easy alternative.

4. Can I make this soup in a slow cooker?

Yes. Sauté aromatics first (onion, garlic, carrots, celery), then add all other ingredients except kale. Cook on low for 4‑6 hours. Add kale during the last 30 minutes so it doesn’t overcook.

5. Can I omit potatoes?

Definitely. Potatoes add thickness and texture, but the soup is still delicious without them—just use more beans or broth as needed.

6. What kind of broth is best?

Vegetable broth for vegetarian/vegan version, or chicken broth for non‑vegetarian. Use low‑sodium if possible to control salt levels.

7. Should I blend the soup?

Blending part of the soup (some of the beans or potatoes with broth) gives a creamier texture. You can blend all, some, or none depending on your preference.

8. How can I deepen the flavor?

Sauté aromatics longer, add herbs like thyme or rosemary, or use smoked paprika or a small amount of bacon or smoked sausage. Also, letting the soup simmer gives more depth.

9. Is this soup gluten‑free?

Yes, if you use gluten‑free broth and avoid adding pasta or thickening agents that contain gluten.

10. What side dishes pair well?

Crusty bread, a green salad, or some toasted garlic bread are great with this soup. Also works well with a side of roasted vegetables.

Conclusion

This kale soup is a wholesome, flexible recipe that’s perfect for nourishing meals. Whether you keep it simple and vegetarian or enrich it with beans or meat, it’s easy to make, full of flavor, and perfect for making ahead. Give it a try—you’ll find yourself returning to it again and again.