Kidney Bean Vegetable Soup
Warm, hearty, and packed with nutritious ingredients, this Kidney Bean Vegetable Soup is the ultimate comfort food for any season. Made with tender kidney beans, a colorful medley of fresh vegetables like carrots, zucchini, and red bell peppers, and simmered in a flavorful broth seasoned with oregano, cumin, and paprika, this soup is a true celebration of wholesome goodness. Ready in just 50 minutes, it’s an easy and satisfying meal that’s both vegan and gluten-free. Topped with a vibrant sprinkle of fresh parsley and a hint of lemon juice, this one-pot wonder delivers layers of flavor and a refreshing finish. Perfect as a quick weeknight dinner or a meal-prep favorite, this kidney bean soup is sure to become a go-to dish in your household!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium red bell pepper, diced
- 1 medium zucchini, diced
- 2 15-ounce cans canned kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 14.5-ounce can diced tomatoes, with juices
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1 leaf bay leaf
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 cups baby spinach or kale
- 2 tablespoons fresh parsley, chopped (optional)
- 1 tablespoon lemon juice, freshly squeezed (optional)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes, until softened and translucent.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Add the diced carrots, celery, red bell pepper, and zucchini. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the kidney beans, vegetable broth, and diced tomatoes with their juices.
Add the dried oregano, dried thyme, ground cumin, paprika, bay leaf, salt, and black pepper. Stir to combine.
Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25 minutes, or until the vegetables are tender.
Remove the bay leaf and stir in the baby spinach or kale. Cook for 2-3 minutes, just until the greens wilt.
Taste and adjust the seasoning as needed. If desired, stir in the chopped parsley and a splash of lemon juice for added freshness.
Serve hot, and enjoy your hearty Kidney Bean Vegetable Soup!
Nutrition Facts
Calories |
1834 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.1 g | 60% | |
| Saturated Fat | 7.9 g | 40% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6912 mg | 301% | |
| Total Carbohydrate | 288.4 g | 105% | |
| Dietary Fiber | 76.6 g | 274% | |
| Total Sugars | 60.6 g | ||
| Protein | 85.2 g | 170% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 789 mg | 61% | |
| Iron | 28.9 mg | 161% | |
| Potassium | 8103 mg | 172% | |
*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.
