A one-two punch of savory spicy goodness, this one-pot meal kale soup will please your senses and keep you satisfied for hours.
Meatless Sausage And Kale Soup
Let’s talk about one-pot dinners, shall we? We embrace the pleasure of cooking, but even we can’t deny that the dreaded CLEANUP can sometimes cast a shadow. But with this quick, easy, and scrumptious kale soup, you’ll only use - and have to clean! - one pot. And because it’s nutritionally balanced (thank you, meatless sausage) there are no sides to prepare. All you need are a bowl and spoon to get rocketed into kale soup heaven.
For this kale soup recipe, we use Beyond Meat sausage, which is made mainly from pea protein. (This is a great option for folks with sensitivities to gluten or soy.) We’re fans of the Beyond Meat company’s plant-based products and their mission: to improve the welfare of animals, the health of humans, and the environmental impact of climate change. Plus, their products are good. THIS IS NOT A SPONSORED POST!
Like, really good.
If you're looking for more one-pot meal recipes, we have you covered. Check these out!
One Pot Chickpea & Butternut Pasta
Lentil & Sweet Potato Vegan Chili
Some Fabulous Kale Recipes to Try Today
- Cannellini Bean, Quinoa & Kale Soup
- Purple Kale Farro Bowl
- Meatless sausage and kale soup
- Braised Kale with Spiced Chickpeas
- Penne Pasta with Cauliflower and Kale Pesto
- Kale Salad with Chickpeas and Tempeh Bacon Bits
- Vegan Garlicky Kale Pizza Hand Pies
- how to cook kale guide.
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Meatless Sausage And Kale Soup
- Total Time: 35 minutes
- Yield: 6 servings 1x
Description
A one-two punch of savory spicy goodness, this one-pot meal kale soup will please your senses and keep you satisfied for hours.
Ingredients
- 2 tsp extra virgin olive oil
- 2 meatless sausages, sliced (here we used Beyond Meat)
- 1 large bunch of kale, thoroughly washed and chopped
- 2 garlic cloves, minced
- 1-15.5oz can cannellini beans, water included
- 1-15.5oz chickpeas, water included
- 4 cups vegetable broth
- 2 tbsp coconut aminos
- 2 tbsp soy sauce
- Salt and black pepper to taste
Instructions
- Heat the olive oil in a large soup pot. Add the sausage and sautee over medium heat for about a minute, stirring often. Add the chopped kale and garlic and cook for another 3 minutes, tossing often
- Add the beans, chickpeas, broth, coconut aminos and soy sauce. Reduce the heat, cover and simmer for 15 to 20 minutes (you can add extra water if you like the soup more brothy) . Add salt and pepper to taste
- Prep Time: 10 minutes
- Cook Time: 25 minutes
Nutrition
- Serving Size: 1 ½ cups
- Calories: 262
- Sugar: 3.5
- Sodium: 1045.5
- Fat: 11.6
- Saturated Fat: 2.2
- Trans Fat: 0
- Carbohydrates: 32.2
- Fiber: 10.7
- Protein: 17.5
- Cholesterol: 0
Alocasia says
Making this tonight for dinner. Sounds delicious. I picked up the Beyond Sausage, and just wondering if you sliced them before sautéing. Thanks.
Vicky & Ruth says
Hi! Yes, slice them before sauteeing.Enjoy!
Alocasia says
What a great recipe. We loved it. My husband inhaled it all. 🙂
★★★★★
Vicky & Ruth says
So happy to hear that!! 🙂
Yashoda says
Sounds delish! Will make soon
Vicky & Ruth says
It really is!! Hope you like it 🙂
Lynette Gerbe says
I have made sausage and kale soup before but I am not a fan of chickpeas so is there another veggie or bean I could sub for the chickpeas?
Vicky & Ruth says
Hi Lynette,
If you like white beans, they work great with the kale. You could also use lentils, but take into consideration that the cooking time will increase significantly. Hope this helps!
Haley says
This soup was delicious! One thing I will note, I waited to add the soy sauce and the coconut aminos at the end, and once I tasted it I realized it was already very salty so I omitted both. I’m sure it was due to my brand of veggie broth and beans, but just something for others to consider so they don’t accidentally make it too salty.
★★★★
Dorie Kosche says
Thank you Haley, this is one big reason I like vegan meals. I can check the saltiness along the way without worrying about the meat being cooked to a safe temperature. I make my own salt free vegetable broth and beans mainly cause a lot of recipes call for soy sauce and that is usually enough salt for me.