Vegan Potato “Kielbasa” Kale Soup! Layers of flavor like: smoky, tangy, and earthy is the key to this comforting soup.

This Vegan Potato “Kielbasa” Kale Soup is deliciously savory, hearty and easy to make.  It includes potatoes, onions, carrots, celery, garlic, kale, beans, herbs and spices, bringing all those amazing flavors together to create next level yumminess.

Whole Food Plant Based, Vegan, plant based, oil free, refined sugar free, no highly processed ingredients and gluten free.

Hi there, Ameera here!

Vegan Potato “Kielbasa” Kale Soup is hearty enough to serve as a main dish, but it can also be served as a side dish.

Tips for Success:

• Instant Pot: We used an 8-quart Instant Pot.  If you use a 6-quart Instant Pot or a different bean, you may need to adjust the time in the Instant Pot accordingly.
• Mashing the Potatoes and Beans: Hand mashing some of the potatoes/beans and returning to the pot creates a lightly creamy texture which we loved.  If you are looking for a deeply creamy texture, then when removing the potatoes and beans, use an immersion blender to activate the starches to create a thicker texture, then return to the pot.
• Flavors to Marry: Make sure you allow at least 5 minutes for the flavors to marry after mashing the beans and potatoes.  The flavors continue to develop once the soup slightly cools.  This recipe is reminiscent of keilbasa, it will not taste like keilbasa, it is a nod recipe and hints at keilbasa flavors.
• Instant Pot Sauté: If you wish to add some extra flavor on the stove top, feel free to sauté the onions, carrots, celery and minced garlic until tender. We tried using the sauté function with the Instant Pot doing the same, and it really made no discernable difference.  It did make a slight difference on the stove top.
• *Yukon Gold Potatoes: You can use your favorite potato in this soup.  If using a thin-skinned potato like a Yukon Gold, you do not need to peel the potatoes, otherwise, peel the potatoes it the skin is thicker.

Leftovers and Freezing:

Leftovers will generally keep for 4-5 days in the refrigerator.  Store in a covered container.  Reheating can be done on the stovetop, or in the microwave.

This soup freezes well.  For best results, thaw overnight in the refrigerator before reheating.

Pantry Products Used:

• Vegetable Stock: We use Pacific Organic Low Sodium Vegetable Stock. We love this brand because it is Whole Food Plant Based compliant, as it does not contain MSG, has no oil, and does not contain any highly-processed ingredients.
• Liquid Smoke: We used Colgin Natural Hickory Liquid Smoke.  Please feel free to use your favorite liquid smoke.  You can leave it out if you wish with the understanding that the flavor will change accordingly.  The liquid smoke brings forth that smoky flavor that can be associated with ham.
• Ume Plum Vinegar: We used Eden Ume Plum Vinegar. Please feel free to use your favorite ume plum vinegar.  We do not have any substitutions to offer.  You can leave it out with the understanding that the soup will not have the depth of flavor that the ume plum vinegar brings.
• Dijon Mustard: We used Koop’s Dijon Mustard.  You can use your favorite Dijon mustard.

Kitchen Products Used:

• Instant Pot or Ceramic/Enamel Lined Dutch Oven or similarly large stock pot with a tight-fitting lid: we used 8-quart Instant Pot (or) Round Dutch Oven

 We certainly hope you give this deliciousness a try.

If you try this cozy soup, we would love to know if you enjoy it as much as we do! Please leave us a review! Post a picture on Facebook or Instagram and tag us!  We would love to hear from you.

Vegan Potato “Kielbasa” Kale Soup

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• Author: Monkey and Me Kitchen Adventures
• Prep Time: 15 Minutes
• Cook Time: 6 Minutes
• Total Time: 21 Minutes (+Rest Time)
• Yield: 4-5 Servings 1x
• Category: Soup
• Method: Instant Pot/Stovetop
• Diet: Vegan

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Description

Wholesome, satisfying, and flavorful, this oil-free Vegan Potato “Keilbasa” Kale Soup is deliciously savory, hearty, and easy to make.

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Ingredients

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Base Ingredients:

• 1 medium yellow onion, fine dice
• 2 carrots, sliced into penny rounds
• 2 celery ribs, diced
• 2 Tablespoons minced garlic
• 2 cups low-sodium vegetable broth *
• 3 cups water
• ¼ cup unsweetened plain plant milk
• ½ teaspoon liquid smoke *
• 2 teaspoons Dijon mustard *
• 2 teaspoons distilled white vinegar
• 2 teaspoons ume plum vinegar *
• 1 Tablespoon nutritional yeast
• 1 ½ lbs. Yukon Gold potatoes, cut into 1-inch cubes *
• 3 to 4 cups kale, chopped into small pieces

Spice/Herb Ingredients:

• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 2 Tablespoons dried minced onions
• ¾ teaspoon smoked paprika (+/-)
• Large pinch marjoram
• ½ to 1 teaspoon sea salt (+/-) *
• ¼ teaspoon black pepper (+/-)

Other Ingredients:

• 1 – [ 15 oz. can ] cannellini beans, drained and rinsed, divided

Optional Toppings:

• Chopped fresh parsley

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Instructions

Instant Pot Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. Add all the Base Ingredients and Spice/Herb Mix, stir well to combine. Set the Instant Pot to Manual Pressure Highfor 6 minutes.  When finished, press Cancel and allow to sit for 2 minutes, then do a Quick Release.  Unplug the Instant Pot.
3. Once all the pressure is released, carefully remove the lid, add the cannellini beans (reserving ¼ cup). Stir well to combine.
4. Then remove about ½ cup of cooked potatoes and place in a bowl, add the reserved ¼ cup cannellini beans and ½ cup of the soup broth.  Mash the mixture well, then return to the soup and stir.  Taste test the flavors and add any additional seasonings.  Stir to combine, allow at least 5 minutes for the flavors to marry.

Stove Top Instructions

1. Place the Spice/Herb Ingredients in a small bowl, mix well, set aside.
2. In a large ceramic/enamel-lined pot or similar stock pot, add the diced onions, carrots and celery, sauté over medium-high heat until the veggies begin to soften, approximately 7 to 9 minutes, stirring periodically to prevent burning. Add a tablespoon or so of water if they start to stick and/or to prevent burning.
3. Add the minced garlic, sauté for 1 minute, stirring constantly, then add all remaining the Base Ingredients andSpice/Herb Mix, stir well to combine. Bring the mixture to a boil, then lower to a low-boiling simmer, stir to combine. Cover with a tight-fitting lid.  Simmer for 25 to 35 minutes until the potatoes, carrots, and celery are tender, stirring occasionally.
4. Remove the lid, add the cannellini beans (reserving ¼ cup). Stir well to combine. Simmer for 2 minutes.
5. Then remove about ½ cup of cooked potatoes and place in a bowl, add the reserved ¼ cup cannellini beans and ½ cup of the soup broth.Mash the mixture well, then return to the soup and stir.  Taste test the flavors and add any additional seasonings.  Stir to combine, allow at least 5 minutes for the flavors to marry.

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Notes

*Please reference the blog post for Tips for Success, Pantry Items Used, Storage and Freezing, and Kitchen Products Used.

*Sea Salt:  Please adjust the sea salt based upon your family’s sea salt preferences and/or based upon dietary needs.

*Serving:  4 to 5 (makes 10 cups)

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