Chunky & Creamy Potato, White Bean, & Kale Soup
Looking for a warm and comforting soup on a cold and rainy evening? I LOVE this soup, its creamy and chunky, savory, and incredibly delicious!
2 cups potatoes, chopped 1/2 onion, diced 1 can white beans 2 cups vegetable broth 2 cups almond milk 4 cups kale, chopped 4 veggie sausages
CHOP AND SIMMER
Chop the potatoes and onions and add them to a large pot on your stove with one can of white beans (drained), 2 cups of vegetable broth, and 2 cups of almond milk. Cook on medium high heat for about 30 minutes until the potatoes are soft.
BAKE THE VEGGIE SAUSAGE
Field Roast makes a great variety of veggie sausages and they are perfect to use for this soup. I like to slice mine into mini rounds and bake on a silicon baking sheet at 400 degrees for 30 minutes - this will get them super crunchy.
When the veggie sausages have 5 minutes left to cook, add in the 4 cups of chopped kale to the soup and mix in.
When serving, add individual portions of veggie sausage to each bowl to keep them crunchy!