Chop and sauté onion in a little olive oil and sprinkle it with salt.
Cook on low until onions are translucent.
Peel and chop carrots into small pieces. Peel and dice potatoes
Add 10 cups of vegetable broth and the chopped carrots and potatoes then simmer on medium-low.
Wash and slice mushrooms.
In a separate frying pan, sauté sliced mushrooms in vegan butter until they release their juices.
Add some Bragg’s Liquid Aminos and the TVP to soak up the mushroom broth. (This gives the TVP a ground beef flavor).
Add the mushrooms and TVP mixture to the soup that has been simmering. The TVP will soak up more flavor from this broth. (You can also use Butler Soy Crumbles instead of TVP or if you need a soy-free soup, use Beyond meat beefy crumbles).
Continue to simmer for about 5 more minutes.
Wash and chop kale into small pieces.
Drizzle a little olive oil over the kale, sprinkle with salt, then use your hands to rub and squeeze it until it turns a dark green color.
Throw the kale into the pot and let it simmer for about 10 minutes until it is tender.
Notes
If you don't have vegetable broth, you can use water and just add more salt to the soup.
If you do not have Herbs de Provence you can use any of your favorite herb mixes. Italian seasoning mix or herbs de providence also work well.
If you want less processed soy, you can use Butler soy curls or make it soy-free by using Beyond Meat beefy crumbles.
To make it soy-free you will also have to exchange Bragg's Liquid Aminos with coconut Aminos.