Kidney Bean Soup
Warm, hearty, and packed with flavor, this Kidney Bean Soup is a soul-soothing dish perfect for cozy nights or meal prep staples. Made with nutrient-rich dried kidney beans, vibrant vegetables like carrots and celery, and aromatic seasonings such as cumin, paprika, and thyme, this recipe offers a wholesome balance of protein, fiber, and bold, savory flavor. Simmered in a flavorful vegetable broth with diced tomatoes, this soup develops a rich, comforting base that’s perfect for dipping crusty bread or enjoying on its own. Garnished with fresh parsley, this one-pot wonder is easy to prepare and customizable for your favorite toppings. With its simple ingredients and satisfying warmth, this Vegan Kidney Bean Soup is a must-try for any soup lover looking for an easy, healthy, and delicious recipe.
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Recipe Information
Ingredients
- 1 cup dried kidney beans
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 pieces garlic cloves
- 2 medium carrots
- 2 pieces celery stalks
- 6 cups vegetable broth
- 1 14-ounce can diced tomatoes (canned)
- 1 piece bay leaf
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 0.5 teaspoon dried thyme
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.25 cup fresh parsley (for garnish)
Instructions
Rinse the dried kidney beans under cold water and soak them in a large bowl of water overnight or for at least 8 hours. Drain and rinse before cooking.
In a large soup pot, heat the olive oil over medium heat.
Chop the yellow onion, mince the garlic, and dice the carrots and celery. Add the onion to the pot and sauté for 3-4 minutes until it becomes translucent.
Stir in the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.
Add the soaked kidney beans, vegetable broth, diced tomatoes (including the liquid), bay leaf, ground cumin, paprika, dried thyme, salt, and black pepper to the pot. Stir to combine.
Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 45-50 minutes, or until the kidney beans are tender.
Remove the bay leaf from the pot and discard it.
Taste the soup and adjust the seasoning with additional salt or pepper, if necessary.
Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1694 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 44.3 g | 57% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 7.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6668 mg | 290% | |
| Total Carbohydrate | 260.7 g | 95% | |
| Dietary Fiber | 81.6 g | 291% | |
| Total Sugars | 51.1 g | ||
| Protein | 82.1 g | 164% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 774 mg | 60% | |
| Iron | 30.7 mg | 171% | |
| Potassium | 7195 mg | 153% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
