Kidney Bean Vegetable Soup

Warm, hearty, and packed with nutritious ingredients, this Kidney Bean Vegetable Soup is the ultimate comfort food for any season. Made with tender kidney beans, a colorful medley of fresh vegetables like carrots, zucchini, and red bell peppers, and simmered in a flavorful broth seasoned with oregano, cumin, and paprika, this soup is a true celebration of wholesome goodness. Ready in just 50 minutes, it’s an easy and satisfying meal that’s both vegan and gluten-free. Topped with a vibrant sprinkle of fresh parsley and a hint of lemon juice, this one-pot wonder delivers layers of flavor and a refreshing finish. Perfect as a quick weeknight dinner or a meal-prep favorite, this kidney bean soup is sure to become a go-to dish in your household!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:35 mins

Total Time:50 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 medium red bell pepper, diced
• 1 medium zucchini, diced
• 2 15-ounce cans canned kidney beans, drained and rinsed
• 6 cups vegetable broth
• 1 14.5-ounce can diced tomatoes, with juices
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 leaf bay leaf
• 1 teaspoon salt
• 0.5 teaspoons black pepper
• 2 cups baby spinach or kale
• 2 tablespoons fresh parsley, chopped (optional)
• 1 tablespoon lemon juice, freshly squeezed (optional)

Directions

Step 1

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

Step 2

Add the diced onion and sauté for 3-4 minutes, until softened and translucent.

Step 3

Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 4

Add the diced carrots, celery, red bell pepper, and zucchini. Sauté for 5-6 minutes, stirring occasionally, until the vegetables begin to soften.

Step 5

Stir in the kidney beans, vegetable broth, and diced tomatoes with their juices.

Step 6

Add the dried oregano, dried thyme, ground cumin, paprika, bay leaf, salt, and black pepper. Stir to combine.

Step 7

Bring the soup to a boil, then reduce the heat to low and let it simmer, uncovered, for about 25 minutes, or until the vegetables are tender.

Step 8

Remove the bay leaf and stir in the baby spinach or kale. Cook for 2-3 minutes, just until the greens wilt.

Step 9

Taste and adjust the seasoning as needed. If desired, stir in the chopped parsley and a splash of lemon juice for added freshness.

Step 10

Serve hot, and enjoy your hearty Kidney Bean Vegetable Soup!

Nutrition Facts

Serving size	(3448.8g)

Amount per serving	% Daily Value*
Calories	1833.5

Total Fat 47.1g	0%
Saturated Fat 7.9g	0%
Polyunsaturated Fat 6.9g
Cholesterol 0mg	0%
Sodium 6911.6mg	0%
Total Carbohydrate 288.4g	0%
Dietary Fiber 76.6g	0%
Total Sugars 60.6g
Protein 85.2g	0%

Vitamin D 0IU	0%
Calcium 788.7mg	0%
Iron 28.9mg	0%
Potassium 8103.4mg	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: 22.1%

Protein: 17.8%

Carbs: 60.1%