It’s been a while since I posted any recipe. I’ve had some personal things to tend to and only now I have managed to settle down (sort-of). It was caused by the pandemic, but it was NOT about me being sick (I did not have the virus, as far as I know), but, rather from other things that eventually impacted my well-being.
Anyway, moving on… You came here to get a soup recipe and a soup recipe you shall get. This one is delicious and easy to make. I usually make it as a pick-me-up because it’s just so damn hearty and delicious.
You can play around with the ingredients as much as you like – just like any soup, it’s difficult to get it wrong. I still suggest you first make it how I made it and then change it to suit your own taste.
Delicious Kidney Beans Soup
This soup is hearty, healthy and tastes amazing. It's also super easy to make
Equipment
- A blender (preferably an immersion blender)
Ingredients
- 5 400g cans of red kidney beans (you can also use black beans)
- 2 red onions
- 5 garlic cloves
- 3 celery sticks
- 2 large carrots
- 2 bell peppers
- 4 cups vegetable broth
- 2 tbsp olive oil
- 1.5 tbsp cumin seeds
- 1 tbsp smoked paprika
For serving
- 1 ripe avocado
- 1 bunch fresh cilantro
- 1 lime
- 4 tbsp greek coconut yoghurt
Instructions
Preparing the ingredients
- Roughly chop the red onions (doesn't have to be finely chopped, cause it'll be blended later anyway)
- Peel and press the garlic (until minced) or cut it into small pieces
- Cut the celery sticks length wise and then chop them (about 3mm slices)
- Cut the carrots in 4 length wise and then chop them (about 3mm slices)
- Cut the bell pepper in half, remove the seeds and then roughly chop it
- Drain and wash 4 cans of the red kidney beans and put it one bowl and then drain and wash the remaining can and put in a separate bowl (will be added at the end)
Cooking
- Heat up a soup pot. When the pan is hot enough, add the 1.5 tbsp of cumin seeds and let them toast for about 30 seconds (be careful to not burn them).
- Add the oil and let it warm up (about 15-30 seconds – don't let it burn), add the onions, carrots and celery sticks and saute them (until the onion become translucent, about 4-5 minutes)
- Add the bell peppers and the garlic and saute for another 2 minutes. If it gets sticky to the pan, add about 2tbsp of water to deglaze the pan
- Stir in the washed and drained 4 cans of kidney beans and the 1tbsp of smoked paprika and saute for 30 seconds (if it gets sticky, add some water again to deglaze it – this step is important because it activates a lot of the flavors in the beans.
- Add the 4 cups of vegetable broth, mix well, put a lid on the pot and let it simmer for about 25 minutes.
- Remove the soup from the stove and use the blender to blend all of it. If using an immersion blender, blend it in the pot (just have patience and blend all of it). If using a blender or a food processor wait for the soup to get a bit colder (so that you don't break the blender), place it in the blender/processor and then blend until smooth puree.
- After blending, place the remaining beans (1 can, drained and washed) in the soup and mix well.
- To serve, put everything in a bowl, add half of the avocado (sliced) in the middle of the bowl, add some yoghurt next to it, squeeze 1/4 of the lime on top and sprinkle some cilantro on top.
Nutrition Facts
Delicious Kidney Beans Soup
Amount Per Serving
Calories 242
Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 2g13%
Cholesterol 1mg0%
Sodium 987mg43%
Potassium 691mg20%
Carbohydrates 25g8%
Fiber 8g33%
Sugar 10g11%
Protein 5g10%
Vitamin A 8571IU171%
Vitamin C 93mg113%
Calcium 87mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!
