[Foodie Friday Recipe] Hearty Autumn Beans & Greens Soup
Warm yourself up inside and out with this hearty and healthy fall beans & greens soup recipe!
This hearty and nourishing soup is great for chilly fall evenings! Packed with flavorful herbs, nutritious greens, and plant-sourced protein, this beans & greens soup is perfect for vegetarians, cleanse diets, or “Meatless Monday” meals.
If you grow a garden, leafy greens are one of the easiest foods to grow, and they pack in more nutrition per square-inch of growing space than just about any other veggie, making them a very space-efficient food source, especially when you consider their many health benefits. Many greens will grow well into the fall, and may even taste better with the onset of cooler weather.
We grow a huge bed of greens every fall, including chard, collards, kale, and mustard, among others. Some of them will even make it through the entire winter if I throw a blanket over them on cold nights!
But if you don’t have fresh greens growing in your garden, most grocery stores have them on sale quite cheaply this time of year – even for the organic varieties.
Pre-cooking your own dry beans will save money, but you can also use canned beans if you prefer, or if you run short on time. If you know you will be in a hurry to get dinner on the table, you can cook the beans a day ahead and store in the fridge until needed.
Enjoy this healthy and delicious recipe all winter long!
Hearty Beans & Greens Soup Recipe
Total Time: 50 min.
- 4 cups water
- 4+ cups kale, chopped
- 3 cups cooked navy beans
- 1 medium onion, chopped
- 1-2 carrots, chopped
- 1-2 potatoes, washed and diced
- 1 tbsp toasted sesame oil
- 1 tbsp dried parsley
- 1 tsp garlic powder
- 1/2 tsp sea salt
- 3-4 tbsp red miso dissolved in 3-4 tbsp water
- 2 tbsp lemon juice
- 2 tbsp nutritional yeast
In large pot, combine all ingredients, except miso, lemon juice, and nutritional yeast.
Bring to boil over medium-high heat, reduce heat, cover, and simmer 30 minutes. Stir occasionally.
Just before serving, stir in miso, lemon juice, and yeast.
Refrigerate leftovers and use within 5-7 days, or freeze for longer period.
Recipe Source: GreenSmoothieGirl.com