Vegan Hearty Red Bean Soup

Nutriscore Rating: 82/100

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.

Recipe Information

• Prep Time: 15 min
• Cook Time: 45 min
• Total Time: 1 hr
• Servings: 6 servings
• Difficulty: Medium

🥘 Ingredients

17 items

• 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

10 steps

1. Heat the olive oil in a large pot over medium heat.

2. Add the chopped onion, diced carrots, and diced celery. Sauté for 5-7 minutes until the vegetables are softened.

3. Stir in the minced garlic and chopped red bell pepper, and cook for an additional 2 minutes until fragrant.

4. Add the drained and rinsed red kidney beans, vegetable broth, and diced tomatoes to the pot. Stir well to combine.

5. Add the bay leaf, dried thyme, smoked paprika, ground cumin, salt, and black pepper. Stir to distribute the spices evenly.

6. Bring the soup to a boil, then reduce the heat to low. Cover and simmer for 30 minutes, stirring occasionally.

7. 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.

8. Remove the bay leaf from the soup before serving.

9. Taste and adjust the seasoning if necessary.

10. Serve hot, garnished with fresh parsley if desired.

Nutrition Facts

1 serving (3590.3g)

Calories		1935
% Daily Value*
Total Fat		49.5 g	63%
	Saturated Fat	8.5 g	42%
	Polyunsaturated Fat	6.9 g
Cholesterol		0 mg	0%
Sodium		7845 mg	341%
Total Carbohydrate		305.6 g	111%
	Dietary Fiber	84.3 g	301%
	Total Sugars	59.5 g
Protein		93.9 g	188%
Vitamin D		0.0 mcg	0%
Calcium		1501 mg	115%
Iron		37.9 mg	211%
Potassium		9167 mg	195%

*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.

Source of Calories

Fat: 445 cal (21.8%%)

Protein: 375 cal (18.4%%)

Carbs: 1222 cal (59.8%%)