We eat a lot of soups in our family for many reasons; it’s cheap, it’s easy to make and my kids love soups. This is one of my favorite soup because I can use vegetables from my garden and just add some beans which I always have a good stash of in my freezer.
- 1 tbsp. olive oil
- ½ large yellow onion, peeled and minced
- 2 garlic cloves, peeled and pressed
- 1 celery stalk, diced
- 1 large carrot, peeled and diced small
- 1 bay leaf
- Black pepper to taste
- 2 cups vegetable broth
- 1 cup almond milk
- 2 tbsp. nutritional yeast
- 1 cup cooked white beans
- 1 cup kale, chopped
- Herb salt to taste
Heat oil in a large soup pot, heat oil on medium heat. Add Onion, garlic, carrots, celery, pepper and bay leaf. Sauté for 5 minutes. Add broth and cook for 10 minutes or until vegetables are soft. Add beans, milk, nutritional yeast and kale and simmer for 10 minutes. Add herb salt to taste. Enjoy!
