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Vegan Red Kidney Bean soup!
I'll take a huge bowl of this goodness any dayyyy. Especially in winter. On cold nights. Because this is #comfortfood to the max.
This vegan red kidney bean soup is most definitely NOT your mother's soup, 1. because there is no meat, and 2. because there is no oil.
And that makes me very very happy.
If you're Hispanic like I am, then you already know what I mean. My mom cooks everythinggg and anything with lotsss of meat and oil.
When I first told her I wanted to make a bean soup without meat and oil, she laughed. 😛 Okay, I'm only *half* kidding.
But I have succeeded friends. This recipe is tasty, delicious, yummy, chunky, filling, and good-for-you. Oh and it tastes just as good as that kind my momma use to make me as a kid. #winning
Five things to know about this vegan red kidney bean soup recipe
- It's relatively easy to make even if you've never made beans from scratch.
- Super chunky and filling, makes for a great lunch or dinner.
- Great source of protein, so next time someone asks 'where do ya get your protein from' .. you can say 'from these red kidney beansssss' 😉
- makes for great meal preppin' because they freeze very well.
- as previously mentioned, it's oil free and made with wholesome ingredients.
instant pot vs stove top
Preparing these in the instant pot makes things a lot easier because for starters, you don't have to pre-soak the dry beans... the instant pot (affiliate link) takes care of softening the beans up for you in 35 minutes...
But, if you do not have an instant pot, fear not! You can still make these as I offer a stove top version as well. Just make sure to soak your beans the night before, or you can always use the quick soaking method that is listed under the notes section on the recipe card.
This red kidney bean soup recipe is a great one to keep handy. Beans are very versatile and go along great with many dishes. You can serve this just as is in a bowl topped with avocado slices or with a banana on the side. Does anyone else eat their beans with bananas? Or is that a Cuban thing? You can also serve this over rice or quinoa with a side salad for a heavier meal. Who says vegan food is boring?!
So, go go go make this delicious finger-licking, or I should say, bowl-licking good meal and impress your friends, and your family, and your neighbors and your co-workers if sharing is your thing! 😉
And if you want more beans-from-scratch recipes, check out this tasty Garbanzo Bean Soup, that I made a few weeks back and has been a big big favorite on the blog.
Oh, and if you're into juicing and stuff, maybe you want to check out the 'Juicing For Beginners' series that I released last week along with some juice recipes like this Arugula and Kale Green Juice or this pretty red Beet Pineapple and Lime Juice, we had a ton of fun juicing last week on social media and everyone has really enjoyed those new juice recipes so make sure to check them outttt!
GOT A SWEET TOOTH?
Vegan Red Kidney Bean Soup Recipe
A heart warming vegan Red Kidney Bean Soup recipe that your taste-buds will thank you for. Oil Free | Gluten Free | Plant Based
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 6 servings 1x
- Category: dinner
- Method: stove top
- Cuisine: beans
- 1 package (16oz) of dry red kidney beans
- 1/2 cup chopped yellow onion (about half a yellow onion)
- 2 garlic cloves
- 1/2 cup of veg broth (to saute the veggies)
- 1 of each = carrot, tomato, and red bell pepper
- 1 1/2 tablespoons of tomato powder*
- 1/4 cup of white vinegar
- 1 teaspoon each garlic powder + onion powder
- 1 teaspoon dried basil powder
- 1/2 teaspoon of Himalayan salt
- A dash of black pepper and cayenne pepper to taste
- If you do not have an instant pot – it is best if you soak your beans the night before. You can also use the quick soak method that is listed below in the notes section. If you have an instant pot – you do not have to pre-soak your beans.
- For instant pot users – Begin by cooking your beans only, on high pressure for 35 minutes using about 5 to 6 cups of water in your instant pot, don’t add anything else. For stove top method – Place dry beans in a large pot with 6 cups of water, heat over medium heat and simmer gently with lid tilted until beans are soft and tender. This usually takes 45 minutes to 1 1/2 hours. Make sure to keep an eye on your beans and stir occasionally, burnt beans are the worst! You may have to add water as you go if the water is evaporated but the beans are still not tender enough. You’ll know the beans are ready once they are soft.
- While your beans are cooking – saute the veggies. In a medium saucepan, pour about 1/2 cup of vegetable broth and heat over medium heat. Add chopped onions, carrots, red bell pepper, and garlic. Once veggies are soft and fragrant, remove from heat and set aside.
- Once beans are soft, add the sauteed veggies to the large pot along with the tomato powder and the one chopped tomato. Also, add the rest of the spices: salt, garlic and onion powder, black pepper and cayenne. Cook over low/medium heat for another 10 to 15 minutes allowing all of the flavors to come together. Add vinegar last.
- If you are using an instant pot – once beans are done cooking transfer to a large pot and place over low/medium heat on the stove and continue on step #4.
- Depending on the consistency that you like – you can leave the beans on the stove top a little longer and the soup will thicken up.
- Taste and adjust as needed. Serve as is or you can serve with a side of rice, a banana, or avocado slices! yummm. Enjoy 🙂
- If you didn’t pre-soak your beans the night before and you do not have an instant pot, you can use the Quick Soaking Method – quick soak your beans by bringing beans and 6-8 cups of water to a rapid boil for 2 minutes. Remove from heat, cover with a lid, and allow to sit for about 2 hours. If you have an instant pot, you do not need to soak them.
- This is my favorite tomato powder that I buy online and use in all of my recipes.