Kidney Bean Soup

Quick, easy, and full of flavor, this kidney bean soup combines peppers, smoked paprika, and herbs in a rich tomato broth. Cozy and delicious!

Another simple, healthy, and economical bean recipe for you.

Yep, it is no secret that we absolutely love beans, lentils, and chickpeas. These convenient, budget-friendly pantry staples are nutritional rockstars and absolutely perfect for whipping up terrific weeknight family meals.

And I’ve been on a major soup kick this season, as always! I have new ideas every day, and today I thought I’d share a terrific kidney bean soup that is perfect for cooler weather, healthy, and pretty light. And it’s also vegan and gluten-free.

The recipe is super simple: it requires minimal prep, uses just a few pantry staples, and is also a breeze to customize with more veggies, greens, or grains if you wish.

Everything starts with a garlic-and-onion sauté in olive oil, then we add smoked paprika, cumin, and tomato paste. Simple ingredients that pack a lot of flavor. Next, we stir in beans, chopped peppers from a jar (fantastic when peppers are not in season!), broth, and seasoning.

That’s all the meal prep required, and it takes minutes!

Then, just before serving, add chopped fresh parsley and a bit of lemon juice to balance the spiciness and give a touch of freshness to this hearty winter soup.

Make a big pot to have some now with crusty bread, crispy Italian crostini, golden croutons, or warm focaccia, and save some for later. This soup tastes even better the following day and is freezer-friendly.

Let’s make kidney bean soup!

List of the ingredients

• Canned kidney beans
• Bell pepper (fresh, canned, or jarred)
• Smoked paprika + cumin
• Olive oil
• Garlic + onion
• Bay leaf
• Parsley
• Salt + pepper
• Lemon juice

How to make kidney bean soup

(Note: this is a quick description; the full recipe is at the bottom of the page)

• Sauté the diced onion in olive oil until soft.
• Stir in the garlic, smoked paprika, cumin, and tomato paste. Cook for about 1-2 minutes.

• Add the remaining ingredients, apart from the fresh parsley.
• Cook for 20 minutes.

• Finish with parsley, lemon juice, and a touch of cayenne pepper if desired.
• Ladle into bowls, and serve with easy golden croutons, crusty bread, or warm focaccia. It’s just the yummiest!

Recipe notes

Kidney bean soup ingredients

Onion & garlic: The recipe starts with a base of onion, garlic, and extra-virgin olive oil. Take your time; this is a crucial step in developing the flavor.

Spices: Cumin adds earthy notes, while smoked paprika pairs perfectly with kidney beans and peppers. This combination makes the broth super flavorful. Sweet paprika can be used as a substitute, but the flavor profile won’t be quite the same.

Tomato paste: it provides a rich, savory (umami) flavor and sweetness. You can use some tomato passata as a substitute.

Kidney beans: We use canned red kidney beans for convenience, but you’re welcome to use the same amount of cooked beans, of course. Cannellini beans, white kidney beans, or pinto beans can be used as substitutes.

Red bell pepper: I used jarred roasted bell peppers because they are super convenient, especially when peppers are out of season. You can also use a fresh bell pepper, preferably roasted, if you wish; it packs a lot of flavor.

Low-sodium vegetable broth: This is my go-to broth as I like it to be vegan and light. You’re welcome to use your favorite vegetable or chicken broth if you wish, but make sure to season to taste.

Herbs: Bay leaves are a flavor enhancer, especially in soups, but thyme and oregano also work very well here. Chopped parsley added at the end of the cooking time adds freshness.

Lemon juice: Just a tiny bit brightens the flavors and adds acidity to the smoky tomato broth.

Salt & pepper: As usual, I recommend checking the seasoning and making sure the flavors pop. I also recommend adding a pinch of cayenne pepper or chili powder for a little kick.

Soup variations

• More veggies! You can add carrots, sweet corn, celery, potatoes, and butternut squash along with the beans. Or stir in chopped kale after 10 minutes, or fresh spinach in the last few minutes of cooking. They are both great, nutrient-dense add-ins.
• Add grains. This soup with kidney beans would make a complete, balanced meal when paired with whole grains, such as cooked barley, brown rice, or quinoa, or with your favorite pasta shapes, such as orzo or elbow.
• Jazz it up! Stir in a generous tablespoon of pesto, such as my arugula pesto, spinach pesto, or parsley pesto. Finish with grated parmesan cheese if you don’t keep it vegan.

Storage tips

The leftover kidney bean soup keeps well in the fridge for 4 days and reheats well in the microwave or on the stovetop. It’s also freezable: I suggest dividing the soup leftovers into freezer-safe containers, cooling it in the refrigerator overnight, and transferring it to the freezer. I use this type of glass container to freeze soups and sauces.

bean soup recipes you’ll love

• The best white bean soup
• White bean stew
• Butter bean soup
• White bean and kale soup
• Lima bean soup
• Pinto bean soup
• White bean & tomato soup
• Creamy bean soup
• Italian white bean soup
• Chickpea bean soup

And for all the soup and bean lovers out there, don’t forget to check out my vegan soup recipes here and my best bean recipes here. : )

Let me know if you make this kidney bean soup or if you have any questions! Leave a comment, send me a message, or rate it. I would love to hear from you!

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