Kidney Bean Soup

Warm, hearty, and packed with flavor, this Kidney Bean Soup is a soul-soothing dish perfect for cozy nights or meal prep staples. Made with nutrient-rich dried kidney beans, vibrant vegetables like carrots and celery, and aromatic seasonings such as cumin, paprika, and thyme, this recipe offers a wholesome balance of protein, fiber, and bold, savory flavor. Simmered in a flavorful vegetable broth with diced tomatoes, this soup develops a rich, comforting base that’s perfect for dipping crusty bread or enjoying on its own. Garnished with fresh parsley, this one-pot wonder is easy to prepare and customizable for your favorite toppings. With its simple ingredients and satisfying warmth, this Vegan Kidney Bean Soup is a must-try for any soup lover looking for an easy, healthy, and delicious recipe.

Nutriscore Rating: 84/100

Prep Time:20 mins

Cook Time:60 mins

Total Time:80 mins

Servings: 4

Ingredients

• 1 cup dried kidney beans
• 2 tablespoons olive oil
• 1 medium yellow onion
• 3 pieces garlic cloves
• 2 medium carrots
• 2 pieces celery stalks
• 6 cups vegetable broth
• 1 14-ounce can diced tomatoes (canned)
• 1 piece bay leaf
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 0.5 teaspoon dried thyme
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup fresh parsley (for garnish)

Directions

Step 1

Rinse the dried kidney beans under cold water and soak them in a large bowl of water overnight or for at least 8 hours. Drain and rinse before cooking.

Step 2

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

Step 3

Chop the yellow onion, mince the garlic, and dice the carrots and celery. Add the onion to the pot and sauté for 3-4 minutes until it becomes translucent.

Step 4

Stir in the garlic, carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.

Step 5

Add the soaked kidney beans, vegetable broth, diced tomatoes (including the liquid), bay leaf, ground cumin, paprika, dried thyme, salt, and black pepper to the pot. Stir to combine.

Step 6

Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 45-50 minutes, or until the kidney beans are tender.

Step 7

Remove the bay leaf from the pot and discard it.

Step 8

Taste the soup and adjust the seasoning with additional salt or pepper, if necessary.

Step 9

Ladle the soup into bowls and garnish with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2409.6g)

Amount per serving	% Daily Value*
Calories	1693.8

Total Fat 44.3g	0%
Saturated Fat 7.5g	0%
Polyunsaturated Fat 7.1g
Cholesterol 0mg	0%
Sodium 6667.5mg	0%
Total Carbohydrate 260.7g	0%
Dietary Fiber 81.6g	0%
Total Sugars 51.1g
Protein 82.1g	0%

Vitamin D 0IU	0%
Calcium 773.8mg	0%
Iron 30.7mg	0%
Potassium 7194.6mg	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: 22.5%

Protein: 18.6%

Carbs: 58.9%