Heart-Healthy Hearty Red Bean Soup

Warm, satisfying, and packed with nourishing ingredients, this Heart-Healthy Hearty Red Bean Soup is the perfect meal for those looking to eat well without sacrificing flavor. Loaded with protein-rich red kidney beans, vibrant vegetables like carrots, celery, and red bell pepper, and a fragrant blend of herbs and spices, this soup offers a hearty, comforting bowl with a smoky undertone from smoked paprika. A finishing touch of fresh parsley, baby spinach, and a squeeze of lemon juice adds a burst of freshness to every bite. This low-sodium, high-fiber recipe is easy to prepare, taking just 20 minutes to prep and 40 minutes to cook, making it a fantastic choice for busy weeknights or meal prep. Serve this wholesome, vegan-friendly soup with crusty whole-grain bread for a truly heart-healthy and satisfying dinner. Perfectly aligned with health-focused eating and meal planning, it’s a must-try for soup enthusiasts!

Nutriscore Rating: 82/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 cup red kidney beans
• 1 tablespoon olive oil
• 1 medium yellow onion
• 3 cloves garlic cloves
• 2 medium carrots
• 2 celery stalks
• 1 red bell pepper
• 4 cups low-sodium vegetable broth
• 1 can diced tomatoes
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 0.5 teaspoon smoked paprika
• 1 bay leaf
• 0.5 teaspoon black pepper
• 2 cups baby spinach
• 1 tablespoon lemon juice
• 0.25 cup fresh parsley

Directions

Step 1

Rinse and soak the red kidney beans in water overnight or for at least 8 hours. Drain and rinse them before cooking.

Step 2

In a large pot, heat the olive oil over medium heat.

Step 3

Chop the onion, mince the garlic, and dice the carrots, celery, and red bell pepper. Add the onion to the pot and sauté for 4-5 minutes until softened.

Step 4

Add minced garlic, diced carrots, celery, and red bell pepper to the pot. Cook for another 5 minutes, stirring occasionally.

Step 5

Add the soaked red kidney beans, vegetable broth, and diced tomatoes (with liquid) to the pot.

Step 6

Stir in dried thyme, oregano, smoked paprika, bay leaf, and black pepper.

Step 7

Bring the mixture to a boil, then reduce the heat to low and let simmer for 30 minutes, or until the beans are tender.

Step 8

Add the baby spinach and lemon juice, stirring until the spinach wilts.

Step 9

Remove from heat, discard the bay leaf, and stir in the fresh parsley.

Step 10

Serve hot and enjoy your heart-healthy meal.

Nutrition Facts

Serving size	(2174.3g)

Amount per serving	% Daily Value*
Calories	652.2

Total Fat 17.6g	0%
Saturated Fat 3.0g	0%
Polyunsaturated Fat 1.5g
Cholesterol 0mg	0%
Sodium 1999.6mg	0%
Total Carbohydrate 113.4g	0%
Dietary Fiber 33.0g	0%
Total Sugars 35.6g
Protein 22.6g	0%

Vitamin D 0IU	0%
Calcium 553.1mg	0%
Iron 12.3mg	0%
Potassium 3665.6mg	0%

*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: 22.6%

Protein: 12.9%

Carbs: 64.6%