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
1 package (16oz) of dry red kidney beans
1/2 cup chopped yellow onion (about half a yellow onion)
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 garlicpowder + 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.