In December it was easy to pretend winter wasn’t coming. This whole El Nino thing was real. And it was awesome. Opening the windows. Walking around the Christmas tree at Campus Martius like it was spring.
A girl could get used to that. Convince herself maybe she wasn’t California dreaming after all.
And then January hit and Mother Nature laughed her evil laugh and brought winter. Like seriously brought it.
Snow. Cold. Below zero wind chills. Below zero. I don’t do below zero. No one should do below zero. It shouldn’t be a thing.
So while I’m pretending like the temperature is going to creep higher than 20 today and it’s not snowing outside and that there is enough lotion in the world for my dry skin (there’s not), I’m also eating soup like it’s my job.
Comforting, steaming hot, creamy soup that also happens to be healthy, vegan, gluten free, and super good for me. After all it’s still January and we all want to stick to those New Year’s resolutions.
Though the beans have to be soaked overnight, this soup is super easy to make. It is hearty enough to eat on its own, though you could definitely add some chicken or even pulled pork.
The white beans break down just enough so that they become melt in your mouth creamy. And of course there’s kale, because I love kale, but any green would do. Basically any vegetables you love and have in the refrigerator begging to be used can be added to this soup.
I’m hoping things will warm up soon, and when they do, I’ll still be eating this soup.
1 pound navy beans, rinsed and soaked in the refrigerator overnight
2 tablespoons olive oil
2 large onions, diced
4 cups vegetable or chicken stock
2 cups water, plus more as needed
4 large carrots, cut into rounds
1 bunch kale, broken into pieces
1 teaspoon freshly ground black pepper
1 teaspoon kosher salt
Lemon, for serving
Heat a large stock pot over medium heat. Add the oil and onion. Sauté until translucent, about 5 minutes. Add the beans, stock, and water. Add enough water so that the beans are covered. Keep an eye on the water level to be sure they are covered through the cooking process. Bring the mixture to a boil, reduce to a simmer, and cover. Cook for 1 hour, occasionally stirring and skimming the top of the soup.
Add the carrots and kale and simmer for 15 minutes more. Remove the lid, add salt and pepper, stir to combine and serve with lemon.
Soup may be stored in an airtight container in the refrigerator for up to 3 days or frozen in airtight containers for up to 3 months. Thaw in the microwave until piping hot.
Additional time for soaking the beans is necessary