New year, new soup; same me.
I embrace the “new year, new me” idea as a chance to reflect, learn, and celebrate small victories. It’s important to notice where we could improve, but equally important to acknowledge what we did well. Too often we forget to give ourselves credit for progress—no matter how modest.
This past year I have very few regrets. I ran my first 5K, built an urban garden, rescued Tilly, traded much of my gaming time for reading, and worked steadily toward my goals. I feel proud of becoming a healthier, more intentional version of myself. The one real habit I want to change is my sleep schedule: staying up past midnight and starting the day at 10 a.m. hasn’t been working. Today, though, I was up and showered by 6:30 a.m., and it felt great.
One place I return to again and again is this blog. It’s a space where I can share recipes, stories, and small ideas that nourish the body and the spirit. For this year I want to keep things simple and wholesome—starting with a hearty, healthful bowl of Southwestern Kale and White Bean Soup.
This soup is full of nourishing ingredients: quinoa, beans, tomatoes, and lots of vegetables. Warm spices—like cumin, chili powder, and a touch of turmeric—give it a cozy Southwestern flavor. It’s satisfying enough for a substantial dinner but light and bright enough for a comforting lunch. I like to serve it with a generous hunk of crusty bread to soak up all the savory broth.
Southwestern Kale and White Bean Soup
This Southwestern Kale and White Bean Soup offers a nourishing bowl of vegetables, quinoa, and warming spices. It’s packed with plant-based protein from cannellini beans, fiber from vegetables and quinoa, and vitamins from leafy kale. The spices add depth and a gentle warmth, making the soup comforting without being heavy.
Ingredients
- 2 TBSP olive oil
- 1 large white or yellow onion, diced
- 3 cloves 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 diced tomatoes, with juice
- 32 oz low-sodium vegetable broth (or your preferred broth)
- 3–4 cups water
- 1.5 tsp unrefined sugar
- 1 tsp kosher salt, more to taste
- Cracked black pepper, to taste
- 1/4 cup quinoa
- 2 (15 oz) cans cannellini beans, drained and rinsed
- 2 heaping cups chopped kale
- 1 TBSP freshly squeezed lemon juice
Instructions
- In a large stockpot, heat the olive oil over moderate heat. Add the diced onion, sliced garlic, and thinly sliced carrots. Sauté for about 5–7 minutes, until the onions are translucent and fragrant.
- Add the chili powder, cumin, ground coriander, dried oregano, and turmeric to the pot. Stir and cook for another 1–2 minutes to toast the spices and release their aroma.
- Pour in the vegetable broth, the diced tomatoes with their juice, 3–4 cups of water (adjust depending on desired consistency), and the unrefined sugar. Season with kosher salt and cracked black pepper to taste. Bring the mixture to a boil.
- Once boiling, reduce the heat to medium-low and let the soup simmer, uncovered, for about 20 minutes to let the flavors meld.
- Add the dry quinoa, stir, then cover the pot. Cook for 15–20 minutes, or until the quinoa is tender and has absorbed some of the liquid.
- Stir in the drained and rinsed cannellini beans and the chopped kale. Simmer for another 5 minutes, until the kale is wilted and the beans are warmed through.
- Finish the soup by stirring in the freshly squeezed lemon juice to brighten the flavors. Taste and adjust seasoning with additional salt, pepper, or lemon as needed.
- Serve hot, ideally with crusty bread for dipping. The soup keeps well in the refrigerator for several days and often tastes even better after the flavors have had more time to develop.
Notes
If you prefer, use a low-sodium store-bought vegetable broth for convenience. A homemade vegetable broth is great if you have it on hand and want extra depth, but the soup is delicious either way. The quinoa adds body and texture; if you’d rather, you can use brown rice or omitted grains for a lighter version. Adjust the chili powder to taste for more or less heat.
This recipe makes about eight servings, roughly 45 minutes from start to finish, and offers a balanced, plant-forward meal that’s warm, filling, and full of bright Southwestern flavors. If you make it, enjoy the comfort of a simple, nourishing bowl—and savor the little routines that help you start the year well.