A heart warming vegan Red Kidney Bean Soup recipe that your taste-buds will thank you for. Oil Free Version | Gluten Free | Plant Based
Prep Time:15 minutes
Cook Time:60 minutes
Total Time:1 hour 15 minutes
Yield:6 servings 1x
1 package (16oz) of dry red kidney beans (rinsed and drained)
half of ayellow onion or red onion
1/4 cup to 1/2 cup of veg broth for oil-free OR 1 tablespoon olive oil (to saute veggies)
1 sliced red bell pepper
1 chopped tomato
3 chopped carrots (I like using multi-colored)
1 chopped sweet potato (I leave my unpeeled, but you can peel yours if you prefer)
3 tablespoonstomato paste or sauce
3 tablespoonswhite vinegar
1 teaspoon each garlicpowder + onion powder
1 teaspoon dried basil
1 teaspoon dried cilantro
1 teaspoon of Himalayan salt (or more to taste)
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 – Add beans, carrots, and sweet potatoes to instant pot. Add 7 cups of water. Hit the manual button and cook on high pressure for 60 minutes. Don’t add anything else for now. Once the 60 minutes are up, I always leave the instant pot alone for another 10 to 15 minutes to allow the pressure to naturally release. Remember, if when you open the IP the beans still feel hard then just pop the cover back on and add another 10 or 15 minutes.
For stove top method – Place soaked beans and chopped carrots and sweet potatoes in a large pot with 7 cups of water, heat over medium heat and simmer gently with lid tilted until beans are soft and tender. This usually takes 60 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 evaporates but the beans are still not tender enough. You’ll know the beans are ready once they are soft. I like to taste the beans as I go.
While your beans are cooking – saute the veggies. In a saucepan, pour about 1/2 cup of vegetable broth OR 1 tablespoon olive oil and heat over medium heat. Add chopped onions, red bell pepper, and garlic. Once veggies are soft and fragrant, remove from heat and set aside.
Once beans are soft – (you tasted them and the actual bean is soft, not hard) then add the sautéed veggies to the large pot or instant pot as well as the chopped tomato, vinegar, and the rest of the spices: salt, garlic powder, onion powder, dried basil, dried cilantro, black pepper and cayenne. Continue to cook over low/medium heat (or if using instant pot, leave it on the “keep warm” setting while you add all these things) for another 10 to 15 minutes allowing all of the flavors to come together.
Depending on the consistency that you like – you can keep the bean soup a little longer over medium heat and the soup will thicken up. If you feel that the soup is too thick for your liking, you can always add bits of water back in to thin it out.
Taste and adjust flavors as needed. Serve as is, or you can serve with a side of quinoa, wild 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.
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