Tag Archives: vegan soup recipe

Kale Vegetable Soup

Kale Vegetable Soup

Here’s a delicious soup recipe that really isn’t hard to put together, so don’t let the ingredients list scare you! See the tips section for suggestions on how you can cut preparation time by using pre-cut vegetables and/or canned veggies from the grocery store. This soup is really delicious, so it’s worth giving it a try! See the video demonstration on how to make this soup. The written recipe is below the video.


Kale Vegetable Soup
Makes About 6 Servings

1 small bunch of kale, washed and finely chopped (about 6 cups)
2 (14.5 oz) cans diced tomatoes
1 (15.5 oz) can of black beans (or beans of choice), rinsed and drained
6 cups vegetable broth (OR 4 cups of vegetable broth + 2 cups of water)
1-1/2 cups diced white potato (1 large potato)
1-1/2 cups sliced carrots
1 cup corn
1 cup diced yellow onion (or 3 Tbsp dried onion flakes)
½ cup steel-cut oats, OR rice (of choice), OR another grain of choice
1 Tbsp dried parsley flakes
2 tsp dried thyme
Salt to taste, optional

Place all ingredients in a large pot that has a lid. Cover the pot and bring everything to a boil. Lower the heat and simmer until everything is tender, about 45 minutes. Stir the soup occasionally as it cooks. Taste and adjust seasoning, if needed. Enjoy! Store leftover soup in a covered container in the refrigerator and use within 4 days.


To make things easier with less prep work, you could use frozen diced onions so you don’t have to dice them yourself.

You could use already shredded or sliced carrots from the grocery store. OR you could use 1 can of sliced carrots (drained). OR you could even use frozen carrot slices.

For the potatoes, you could use frozen diced potatoes, OR one can of diced potatoes, drained.

If you opt for using canned vegetables you could reduce the liquid by one cup, if desired, to reduce the amount of broth in the soup (canned vegetables will not absorb as much liquid as fresh vegetables).

Also, if you don’t want to add any grain (like the oats or rice) to the soup, you could increase the corn to 1-1/2 or 2 cups to compensate (one whole can of corn should be enough).

If you don’t want to cut up the kale from a fresh bunch, you could buy pre-cut kale in bags. Beware that the pieces are often rather large and may be too large for soup, so a little chopping may still be needed.

Long Island Veggie Soup

Long Island Veggie Soup

This is a delicious soup that’s really easy to put together. It’s hearty and flavorful and well worth trying. This is a recipe I developed when I ran my bakery/bistro some years ago. I named it “Long Island Veggie Soup” in honor of my employee, Debby, who came from Long Island, New York. I sold a LOT of this soup during those years!

Below is a video showing how I make this soup. The written recipe is below the video link.


Long Island Veggie Soup
Makes 6 to 8 Small Servings or 3 to 4 Meal-Size Servings

This is a delicious and easy pea/lentil soup that I developed when I ran my bakery/bistro. I named it in honor of my employee, Debby, how came from Long Island, New York.  Enjoy! Judi

½ cup dry split peas (green or yellow, or a combo of both), rinsed and drained
3 Tbsp red lentils (split or whole), rinsed and drained
1/3 cup uncooked rice (any kind you prefer), rinsed and drained*
1 cup chopped carrots, (about 2 or 3 small to medium carrots)
1 cup chopped celery (about 1 stalk)
½ cup chopped onion
1 Tbsp dried parsley flakes
1 tsp fresh lemon zest (the zest of 1 lemon) (or ¼ tsp dried lemon peel)
½ tsp dried garlic powder
6 cups vegetable stock (or chicken broth, if preferred)
Salt and pepper, if desired and to taste**

Place all ingredients in a large soup pot. Bring to a boil, then lower the heat and simmer for 1 hour or more, stirring often, until the peas and vegetables are cooked and the soup is thickened. Taste and adjust seasonings, if desired. The soup may be smoothed out with an immersion blender or in a regular blender, but it is also very enjoyable just as it is. Serve.

Store any leftover soup in a covered container in the refrigerator. Use within 4 or 5 days. The soup may also be frozen.

*Any uncooked grain of choice can be used in place of the rice. Or you could use 2-1/2 tablespoons of uncooked rice and 2-1/2 tablespoons of very tiny pasta of choice.

**Salt and pepper may not be needed, depending upon how much seasoning is in the broth that you use. Taste first after it has cooked a while before adding any extra seasoning.

About Judi

Julia W. Klee (Judi) began her journey enjoying “all things food” in elementary school when she started preparing meals for her family. That love of food blossomed into a quest to learn more and more about health and wellness as related to nutrition. She went on to earn a BS Degree in Food and Nutrition, then an MS Degree in Nutrition. She has taught nutrition and related courses at the college level to pre-nursing and exercise science students. Her hunger to learn didn’t stop upon graduation from college. She continues to research on a regular basis about nutrition as it relates to health. Her hope is to help as many people as possible to enjoy foods that promote health and wellness.