Vegan Hearty Red Bean Soup
Warm, comforting, and packed with plant-based goodness, this Vegan Hearty Red Bean Soup is the perfect addition to your weeknight dinner rotation or meal-prep routine. Featuring wholesome ingredients like creamy red kidney beans, nutrient-rich kale, and a medley of fresh vegetables, this soup is simmered in a deeply flavorful broth infused with smoked paprika, cumin, and thyme. The subtle kick of spices, combined with the tender veggies and hearty beans, creates a satisfying, protein-packed meal that's both nourishing and delicious. Ready in just an hour and completely dairy-free, this one-pot wonder is ideal for anyone seeking a healthy, vegan soup recipe that delivers on flavor and nutrition. Serve it steaming hot, topped with fresh parsley, for a cozy, soul-warming dish that’s perfect for any season.
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 large yellow onion, chopped
- 2 medium carrots, diced
- 3 pieces celery stalks, diced
- 4 cloves garlic, minced
- 1 medium red bell pepper, chopped
- 2 15-ounce cans canned red kidney beans, drained and rinsed
- 6 cups vegetable broth
- 1 15-ounce can diced tomatoes
- 1 bay leaf
- 1 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cups kale leaves, stemmed and chopped
- 0.25 cup fresh parsley, chopped (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.
Stir in the minced garlic and chopped red bell pepper, and cook for an additional 2 minutes until fragrant.
Add the drained and rinsed red kidney beans, vegetable broth, and diced tomatoes to the pot. Stir well to combine.
Add the bay leaf, dried thyme, smoked paprika, ground cumin, salt, and black pepper. Stir to distribute the spices evenly.
Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.
After 30 minutes, add the chopped kale to the pot. Stir well and let it simmer for an additional 5 minutes until the kale is tender.
Remove the bay leaf from the soup before serving.
Taste and adjust the seasoning if necessary.
Serve hot, garnished with fresh parsley if desired.
Nutrition Facts
Calories |
1633 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.4 g | 59% | |
| Saturated Fat | 7.5 g | 38% | |
| Polyunsaturated Fat | 4.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6460 mg | 281% | |
| Total Carbohydrate | 255.4 g | 93% | |
| Dietary Fiber | 64.6 g | 231% | |
| Total Sugars | 59.5 g | ||
| Protein | 75.0 g | 150% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1236 mg | 95% | |
| Iron | 27.2 mg | 151% | |
| Potassium | 7993 mg | 170% | |
*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.
