Blending a portion of the ingredients in this recipe makes for a thick, creamy, and almost chowder-like consistency that will easily fill your belly and bring you comfort on a chilly evening. White or orange fleshed sweet potatoes will make for the most pleasing colors when blended, and you can adjust the chili amount depending on how much of a kick you want.



  • 1 tablespoon olive oil
  • 1 medium yellow onion, small dice
  • 1 medium carrot, small dice
  • 1 stick celery, small dice
  • 3 cloves garlic, minced
  • 1 teaspoon chili flakes or aleppo pepper
  • 2 medium sweet potatoes, cut into small cubes
  • 4 cups cooked navy beans, drained and rinsed
  • 4 cups vegetable stock
  • 1 lemon
  • 2 teaspoons sea salt
  • 3 cups packed chopped lacinato kale (roughly 1 small bunch)
  • ¼ cup flat leaf parsley leaves, chopped
  • ¼ cup Complement Unflavored Protein




  1. Heat the oil in a medium-large soup pot over medium heat. Add the onions, carrots, celery, and sweet potato to the pot and stir. Sauté the vegetables until slightly softened, about 5 minutes.
  2. To the pot, add the garlic and chili flakes. Stir and cook until garlic is fragrant, about 30 seconds. Add the navy beans to the pot and stir. Add the vegetable stock to the pot and stir once more. Bring to a boil.
  3. Once boiling, ladle half of the stew into an upright blender. Add your Complement Unflavored Protein and carefully bring the speed of the blender up to high and blend until smooth. Pour this blended portion back into the pot and add the salt.
  4. Add the kale to the pot and bring the stew to a simmer. Once the kale is slightly wilted and bright green, season once more with salt, if you find it necessary.
  5. Juice 1 whole lemon into the stew and stir in the chopped parsley as well. Serve hot.

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