Southwestern Kale and White Bean Soup

This Southwestern Kale and White Bean Soup gives you a nourishing bowl full of veggies, quinoa, and warming spices like cumin and chili powder.
Course Entree, Lunch, Main Course, Soup
Cuisine Vegetarian
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 8
Author Killing Thyme


  • 2 TBSP olive oil
  • 1 large white or yellow onion, diced
  • 3 cloves of garlic, sliced
  • 2 carrots, thinly sliced
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp dried oregano
  • 2 tsp turmeric
  • 28 oz can of diced tomatoes, with juice
  • 32 oz low-sodium vegetable broth (*see notes)
  • 3-4 cups water
  • 1.5 tsp unrefined sugar
  • 1 tsp kosher salt, more to taste if needed
  • Cracked black pepper, to taste
  • 1/4 cup quinoa
  • 2 15 oz cans of cannellini beans, drained and rinsed
  • 2 heaping cups chopped kale
  • 1 TBSP freshly squeezed lemon juice


  • In a large stockpot, heat olive oil over moderate heat. Add diced onion, garlic, carrots, and celery, and sauté for about 5-7 minutes, or until onions are translucent and aromatic. Add the chili powder, cumin, coriander, oregano, and turmeric, and sauté for another 2 minutes.
  • Add the vegetable broth, crushed tomatoes, water, and sugar. Season with the salt and pepper to taste, and bring the mixture to a boil. Reduce the heat to medium-low and let the soup simmer, uncovered, for about 20 minutes.
  • Add the dry quinoa and cover; cook for 15 to 20 minutes, or until quinoa is cooked.
  • Finally, add the cannellini beans and the kale. Simmer for another 5 minutes, stir in the fresh lemon juice to brighten things up, and serve—preferably with a hunk of fresh crusty bread :)


*For this recipe, I used a nutrient-dense <a href="" rel="noopener" target="_blank">homemade vegetable broth</a>. You can use a low-sodium store-bought vegetable broth, though! It'll be just as tasty ?