Vegan Kale and White Bean Stew

This is a great way to use winter veggies. It can be thrown in the crock pot for a simple supper that will be ready when you get home.

1 bunch kale, chopped
1 lb red potatoes, large dice
3 carrots, sliced
4+ cloves garlic, minced
3 bay leaves
2 TB thyme
1 TB savory
1.5 liters stock

3 Cups cooked white beans, drained and rinsed (That’s about 2 cans if you use canned or 1.5 Cups dried. If you cook them from dried, use only water to cook them. They will make the soup slimy if you cook them with the soup.)

If your stock is fat-free, add 1/4 C olive oil.

Simmer all ingredients for an hour OR place in crock pot for 3+ hours.

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2 CommentsLeave a comment

  1. Thanks for sharing…I know what I am making for meatless Monday. 🙂

    p.s. how many cans of beans?

  2. Oh Carolyn! You caught my mommy brains acting silly! Thanks for pointing out the omission.


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