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    Home ▸ Vegan Soups

    Vegan Sausage, Kale and White Bean Soup

    Last modified: October 5, 2022. Originally posted: October 7, 2021 By Sophia DeSantis

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    Overlay text on vegan kale and white bean soup with a photo of it in a white soup bowl sitting on a grey towel
    White bowl with kale, carrot, white bean and sausage soup
    Collage with the steps to making a bean and kale soup and the final in a white bowl with overlay text

    This kale and white bean soup is filled with veggies, vegan sausage and has incredible flavor. Perfect for the whole family!

    Top view of sausage, kale, white bean and carrot soup on a grey napkin
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    This recipe was originally published on 1/9/14

    I love all in one easy meals and this soup has got me drooling! It comes together easily, once you remember to soak the beans (raise your hand if you forget, ME!) and the flavor is incredible.

    Not only is this soup easy to make and delicious, but it's made with minimal dishes so easy cleanup. Plus it's healthy and loaded with veggies as well, talk about a win, win, win, win!

    Ingredients

    The ingredients you need to make this deliciously comforting kale and white bean soup are:

    • White beans 
    • Onion 
    • Carrots
    • Vegan Sausages
    • Kale
    • Veggie broth
    • Liquid Smoke
    • Seasonings
    Ingredients needed to make a bean, kale and sausage soup on a wooden surface

    How to Make Kale White Bean Soup

    It's one of the easiest soups I've made using dried beans! Here are the steps to take when making it in the Instant Pot:

    1. Sauté the veggies.Top view of carrots, onions and herbs sautéing in an instant pot
    2. Add the rest of the ingredients except the broth and sauté more.Top view of kale, white beans, carrots and sausage being mixed in an instant pot
    3. Add the broth and pressure cook.Top view of soup with kale, white beans, carrots and sausage in an instant pot
    4. Serve! White bowl with kale, carrot, white bean and sausage soup

    Stovetop instructions

    You can also easily make this soup on the stovetop. Here's what to do:

    1. Sauté the veggies.
    2. Add the beans, sausage, kale and liquid smoke and continue to sauté.
    3. Stir in the broth. 
    4. Cover and simmer.
    5. After 30 minutes add the kale.
    6. Serve!

    Serving suggestions

    Pair with some drop biscuits and add some extra pizzaz to the soup with toppings such as:

    • Vegan Parmesan
    • Croutons
    • Fresh Herbs
    • Crusty bread for dipping
    • Chickpea Sausage Crumbles
    • Coconut Bacon

    Tips and tricks

    Here are a few helpful suggestions that should come in handy when making this soup:

    • If using dry white beans, make sure to soak and rinse them. See below for more details.
    • For canned beans, wait to add until the end so they don't overcook.
    • Either a yellow or sweet onion is recommended.
    • You can use either lacinato, flat leaf, or dino kale. If kale isn't your jam, try swiss chard.
    • Prep the kale by rinsing and drying. Then, slice the leaves away from the ribs. You can choose to massage or not before adding to the soup.
    • When using the pressure cooker, release the steam valve carefully so you don't get burned.
    • I used precooked sausages, but if using uncooked then sauté them first with the onions and carrots.
    • You can also substitute the sausage for tempeh.

    Soaking suggestions

    To soak the beans overnight here's what to do:

    • Put them in a bowl and cover them with water. You want almost double to triple the water height because the beans will expand.
    • I also put 1 teaspoon baking soda per 1 cup beans. This helps reduce the indigestible sugars even more, it also helps the beans cook more evenly. Just remember to rinse the beans well to get all of the baking soda off!
    • Soak for 8 hours to overnight and rinse when done.

    You can also do a quick soak:

    • Much like soaking overnight, you put the beans in a pot and cover with water about double the height of beans. I use the baking soda method here too.
    • Bring the beans to a boil over high heat, boil for 1-2 minutes.
    • Take the pot off the heat, cover and allow to soak for about 1-2 hours.
    • Rinse well.

    Common Questions

    What is the healthiest soup?

    Any recipe that includes all the nutrients you need in one easy to make meal is a winner. This kale and white bean soup has it all, protein, greens, veggies and loads of flavor.

    If it's easy to make, even better. You are more likely to make easy meals again so healthy ones are always a good thing. Instant pot soup is a good go-to because they are ready quickly and you aren't waiting for hours.

    Do you have to soak dried beans before cooking them?

    Soaking beans is optional, but there are a few benefits if you do:
    You will remove some of the indigestible sugars which makes them easier on the belly.
    They will cook much faster, mom win.

    There are two ways you can soak your beans:
    Overnight or for 8 hours, for when you are killing it prep wise.
    The quick soak method, for the times you forget you need to feed your family.

    What is the thickener in a white bean soup?

    You can thicken any soup by adding a slurry of cornstarch and cold water mixed together. Start with 1 tablespoon of cornstarch and two tablespoons of water.

    What are white beans?

    White beans refer to a few different varieties of beans that are white in color. They include Northern beans, Cannellini beans, Navy beans, and baby lima beans. They are all quite similar and can be used interchangeably.

    Are Great Northern beans the same as white beans?

    Great Northern beans are a type of white bean, so yes.

    Are white northern beans the same as cannellini?

    While the two are both white beans, they have a few differences. Northern beans are smaller, result in a creamy type texture, and are higher in fiber. Cannellini beans are the largest white bean, and have a more meaty texture.

    More Vegan Soup Recipes

    Looking for other heart-warming vegan soup recipes? Check out some of these favorites!

    • Indo-Chinese Corn Soup 
    • Potato Leek Soup
    • Vegan Roasted Butternut Squash Soup
    • 20-Minute Low-Fat Detox Bok Choy Miso Noodle Soup
    • Black Bean Soup
    • Vegan Creamy Spinach Pea Soup
    • Healthy Tomato Soup Recipe
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    Top view of sausage, kale, white bean and carrot soup on a grey napkin

    Vegan Sausage, Kale and White Bean Soup

    Sophia DeSantis
    This kale and white bean soup is filled with veggies, vegan sausage and has incredible flavor. Perfect for the whole family!
    5 from 5 votes
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 20 mins
    soak beans overnight or quick soak 1 hr
    Total Time 1 hr 25 mins
    Course Main Course, Soup
    Cuisine American
    Servings 8
    Calories 269 kcal

    Ingredients
     
     

    • 2 cups dry white beans , soaked overnight or quick soaked with 2 teaspoons of baking soda (see note, can also use canned beans)
    • 1 yellow or sweet onion , chopped
    • 1 cup chopped carrots
    • 1 tablespoon fresh oregano
    • 1 tablespoon fresh thyme
    • ½ teaspoon sea salt , optional depending on sausage used
    • splash of your favorite oil for sautéing , or veggie broth if avoiding oil
    • 2 vegan sausages , smoky or Italian flavored, gluten-free if needed (see note)
    • 1 bunch lacinato/flat leaf/dino kale or swiss chard
    • ¼ - ½ teaspoon liquid smoke , add more if not using smoky flavored sausage
    • 8 cups veggie broth , low sodium if needed
    • Grateable Vegan Parmesan Cheese , optional

    Instructions
     

    • Rinse soaked beans well to remove all traces of baking soda. 

    Stove top method:

    • Sauté onions, carrots, oregano and thyme with salt (if using) and a drizzle of oil or splash of broth until the onions begin to soften.
    • Add the beans (if using dried), sausage, kale and liquid smoke. Sauté for a few more minutes.
    • Add the broth. 
    • Cover and simmer for about 40-50 minutes, checking beans often for consistency.
    • Add kale about 30 minutes into cooking so it doesn’t get too soft.
    • Once beans are soft turn off heat and serve with Parmesan if desired (highly recommended!)

    Instant Pot Method:

    • Turn the sauté setting on on the Instant Pot. Sauté onions, carrots, oregano and thyme with salt (if using) and a drizzle of oil or splash of broth until the onions begin to soften.
    • Add the beans (if using dried), sausage, kale and liquid smoke. Sauté for a few more minutes.
    • Turn the sauté function off and add the broth. 
    • Put the top on and set to manual pressure cook on high for 20 minutes.
    • When it's done, release the steam valve carefully so you don't get a steam burn.
    • Allow all the steam to release then uncover and serve! If you are using canned beans, add them here after you drain and rinse them, put the top back on and allow to sit for about 10 or so minutes so the beans get warm.
    • Serve with Parmesan if desired, but highly recommended!

    Notes

    • Prep for dried beans: Soak your beans for 8 hours to overnight or quick soak for 1-2 hours (see post for method). 
    • Make sure to rinse the soaked beans well to get off all of the baking soda.
    • If your beans are not getting soft even after cooking extra time, then it is probably an issue with the beans being bad or old.
    • You can also use canned beans, just add them to the end (see instructions).
    • I used precooked sausages, but if using uncooked then sauté them first with the onions and carrots.
    • You can also use tempeh instead of sausage

    Recipe by Veggies Don’t Bite, visit our site for more great plant-based recipes.

    Nutrition

    Calories: 269kcalCarbohydrates: 42gProtein: 19gFat: 2gSaturated Fat: 0gPolyunsaturated Fat: 0gMonounsaturated Fat: 0gTrans Fat: 0gCholesterol: 0mgSodium: 322mgPotassium: 1156mgFiber: 8gSugar: 3gVitamin A: 6095IUVitamin C: 43.9mgCalcium: 194mgIron: 6.2mg

    Nutrition and metric information should be considered an estimate.

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    1. Sarah

      October 18, 2021 at 6:50 am

      Who knew such a flavorful soup could be so healthy?! Love this recipe, going in the regular rotation!

      Reply
    2. Amy

      September 15, 2021 at 8:11 pm

      This recipe is delicious. I chucked in some barley to make it more filling and it worked out perfectly as it has the same cook time in the Instant Pot.

      Reply
      • veggiesdontbite

        September 15, 2021 at 9:31 pm

        I am so happy you liked it Amy!! Love the addition of the barley.

        Reply
    3. Debbie Rogers

      January 04, 2020 at 10:56 am

      This soup is SO delicious and satisfying. In using liquid smoke, you'd swear there's pork in this soup. It's great to serve to meat eaters who think we eat flavorless rabbit food! Way to prove them wrong!

      Reply
      • veggiesdontbite

        January 06, 2020 at 8:51 pm

        Yay! So happy you liked it! Yes! the smoky flavor really helps. Have you tried my authentic bolognese yet? I add a touch of liquid smoke there to mimic the pork flavor used by authentic recipes! SO good!

        Reply
    4. Jenny

      March 18, 2019 at 7:47 pm

      Made this recipe tonight. It was delicious! I could not find a vegan sausage that’s gluten free so I omitted that part. Just added more beans. My fiancé likes real sausage, so we found him a grass-fed and minimally processed brand. Thanks for another great recipe!!

      Reply
      • veggiesdontbite

        March 18, 2019 at 9:36 pm

        So happy to hear Jenny!! Glad it worked without the sausage. You should try the Tempeh next time. They make one already covered with smoky seasoning!

        Reply
    5. steviefbillman

      March 11, 2019 at 6:49 am

      This soup is full of flavor and it's a great comfort meal on tough days!

      Reply
    6. Keith

      April 18, 2016 at 7:42 pm

      I made this tonight. Very good! The only real change I made was using dried herbs because I didn't have fresh. Used tofurky sausage which is delish! Thanks!

      Reply
      • veggiesdontbite

        April 18, 2016 at 9:25 pm

        That's so great!! Thank you SO much for letting me know!

        Reply
    7. Amy

      January 09, 2014 at 2:24 pm

      This sounds SO good Sophia!! Any thoughts on making it in the crock pot? Would love to come home to this one night!

      Reply
      • veggiesdontbite

        January 09, 2014 at 2:40 pm

        Thanks Amy! I actually tried the crockpot with this and had trouble getting the beans to cook right. Starting with dry beans can get tricky, but I am still going to play with it because I would love a crock pot version too! One idea is that you can use canned beans and put them in about 5-10 minutes before you serve it. Let me know if you try it and how it works out! Also, I will be trying out a crockpot "creamy" tomato soup in a few weeks so look out for that one if you like crockpot meals!

        Reply
    8. Laura

      January 09, 2014 at 11:14 am

      I'm loving white beans right now - and that soup looks delicious!

      Reply
      • veggiesdontbite

        January 09, 2014 at 11:15 am

        Thank you Laura! Please let me know how it turns out if you give it a try.

        Reply
    9. The Editors of Garden Variety

      January 09, 2014 at 9:40 am

      This looks wonderful. I will try making it tonight. Thanks for sharing the recipe!

      Reply
      • veggiesdontbite

        January 09, 2014 at 11:10 am

        Thank you so much! Please let me know how it turns out! And you can always use canned beans and add them at the end if you don't have time to soak them.

        Reply
    10. herohealthroom

      January 09, 2014 at 8:39 am

      Great recipe, thanks! Will be giving it a try sometime!
      Luke

      Reply
      • veggiesdontbite

        January 09, 2014 at 9:04 am

        Thank you Luke! It's my new favorite soup of the season and not too hard to make. Let me know how it turns out if you give it a try!

        Reply

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