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!

The recipe yields 4 servings (about 1 cup each).

Prep Time5

Cook Time30

Total Time35

Course: Soup

Cuisine: vegan

Keyword: Kidney bean soup

Servings:

Calories: 241kcal

Author: Katia

Ingredients

1 ½ tablespoon olive oil
1 Medium-sized onion, diced (any color is fine)
3 garlic cloves, minced
2 teaspoon smoked paprika
½ teaspoon ground cumin
2 tablespoon tomato paste
2 cans (14oz/400gr each) kidney beans, drained
1 roasted bell pepper, chopped (jarred is fine)
2 ½ cups (600 ml) low-sodium vegetable broth
½ teaspoon salt, or to taste
⅛ teaspoon black pepper
1 bay leaf
2 tablespoon fresh parsley, chopped
1 teaspoon lemon juice, or to taste

Instructions

Add the olive oil to a large pot or Dutch oven and heat over mediium heat. Add the onion, and gently sauteed for 5 minutes, until it's soften. Stir in the garlic, paprika, cumin, and tomato paste. Cook for a further 1-2 minutes until fragrant.
Add the beans, the chopped pepper, broth, salt, pepper, and bay leaf. Bring to a boil, then reduce to a simmer, cover with a lid, and cook for about 20 minutes.
Turn the heat off, stir in the parsley, the lemon juice, and season to taste if needed. You might want to add a bit more salt (that depends on the broth used), more pepper, and also a pinch of red pepper flakes or cayenne pepper for a little kick.
Divide between bowls, drizzle with extra virgin olive oil, and serve hot with your favorite crusty bread.

Notes

Nutritional values: The nutrition values are for one serving and are based on an online nutrition calculator. They are estimates only, and they should not be considered a substitute for a professional nutritionist’s advice. Please see my disclosure policies.

Nutrition