Vegan Irish Potato Kale Stew
- 3 tbsp olive oil
- 1 large leek
- 2 cloves garlic
- 3 lb yellow potatoes, diced
- 2 medium carrots, diced
- 4 cups low-sodium vegetable broth
- 2 cups water
- 15.5 oz can white beans, drained
- 1/2 tsp salt
- pinch white pepper
In a large stockpot, saute leeks in olive oil over medium-high heat until soft (about 5 minutes). Add garlic and stir until fragrant.
Add the carrots, potatoes, broth, and water. Cover and bring to a boil.
Lower heat and simmer until potatoes are soft (about 20 minutes).
Remove from heat and puree using a stick blender.
Add the kale and beans and stir until kale is wilted. Enjoy!
Calories: 161kcal | Carbohydrates: 26g | Protein: 7g | Fat: 4g | Saturated Fat: 1g | Sodium: 435mg | Potassium: 720mg | Fiber: 6g | Sugar: 2g | Vitamin A: 1989IU | Vitamin C: 15mg | Calcium: 77mg | Iron: 5mg