Irish Potato, Kale and Cabbage Soup
If you are looking for a hearty, healthy and delicious soup to serve for St. Patrick’s Day, this one is it! It is so packed with fiber thanks to the kale and cabbage, the butterbeans give it protein, and it has potatoes to give it a comforting quality. This is so good served with some crusty bread on the side! It is easy to make, and even better reheated the next day when all of the flavors have had time to combine!
Amy currently works in our deli contributing to the variety of healthful foods we offer. She graduated with a degree in studio art from Bethel University in 2007, but in her senior year of college, found that her passion was with the art of food. She later used her photography and culinary skills to create a vegan dessert and food blog, Fragrant Vanilla Cake. She is also a cookbook author, of the books Just Vegan Cakes, Fragrant Vanilla Cake: Sweet and Savory and Rawlicious Desserts. She specializes in raw, vegan and vegetarian recipes. Local,fresh and organic food has always been her focus in whatever she creates.
- In a medium pot, combine the water, onions, garlic, celery, thyme, dill, celery seed,and bring to a boil.
- Lower to a simmer and cook for about 10 minutes then add the potatoes, and cabbage and cook for about another 10-15 minutes until they are tender.
- Add the oat milk, kale and beans and cook until the kale has wilted and everything has heated through. Taste the soup for seasoning, and add more salt if needed. Serve!
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