Kidney Bean Vegetable Soup Recipes

KIDNEY BEAN VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.

KIDNEY BEAN-VEGETABLE SOUP

Steps:

• Heat a large pot over medium heat, and warm olive oil.
• Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
• Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
• Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
• While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
• Add salt to taste.
• Reduce heat, cover, and simmer for about 15 minutes.
• Let cool a bit before serving.

RED KIDNEY BEAN SOUP WITH VEGETABLES

Steps:

• Start Instant pot in saute mode. Once it is hot enough, add oil and finely chopped onions to it. Let them fry for a couple of minutes.
• Now add veggies of your choice. I used bottle gourd (calabash), carrots, and potatoes. You can use any squash or sweet potato or pumpkin or any veggies of your choice. Mix them well.
• To these veggies mixture, add tomato puree. Chopped or pureed tomatoes will also work for this recipe.
• Give it a good stir and add spice powders and herbs - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
• Add cooked kidney beans and water to this. If you are using canned beans, drain, rinse and add them.
• Mix everything well and deglaze the pan if required.
• Please switch off the saute mode and close the Instant pot with its lid. Start the Instant pot with manual or pressure cook mode and cook it for 5 minutes on high pressure.
• Once the Instant pot beeps, switch it off and wait till pressure is released naturally. Enjoy the hot vegetable soup with kidney beans and a slice of toasted bread or crackers!
• Heat a thick bottomed pan or dutch oven. Once it is hot, add oil and fry chopped onions in it.
• Add veggies of your choice once onions turn translucent. Mix it well.
• Now add tomato puree. Then add herbs and spice powders - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
• Mix everything well and add cooked kidney beans and water to the pot.
• Cook this on a medium flame for about 10 minutes to 15 minutes till the veggies are cooked thoroughly. Cooking time depends on the veggies used. Stir in between to avoid sticking to the pan.
• Switch off the flame once the soup is done. And serve the veggie bean soup hot with a dash of olive oil.

KIDNEY BEAN SOUP

Steps:

• Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
• In a frying pan, fry chopped onions until browned; put aside.
• To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

VEGETABLE-BEAN SOUP

Steps:

• In a large pot, heat oil over medium-high. Add carrots, celery, and onion and cook until onion is translucent, about 6 minutes. Add garlic and thyme and season with salt and pepper; cook until fragrant, about 3 minutes. Add beans, tomatoes, broth, and parsley and bring to a boil. Reduce heat and simmer until vegetables are tender, 25 to 30 minutes. Season to taste with salt and pepper. Divide soup among four bowls and serve with Parmesan.

RED BEAN VEGETABLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.

VEGAN, PUREED CHICKPEA AND KIDNEY BEAN CURRY SOUP

Steps:

• First, empty both cans of beans into a colander and rinse off all of the liquid that came from the can onto the beans. Leave aside until later.
• Chop all vegetables (Celery, Potato, Carrot, Garlic and Onion) into smaller pieces. Leave aside until later.
• In a large pot (preferably non-stick), heat 2 tablespoons of Olive Oil on medium-high and toss in Mustard Seeds. Heat until you hear the Mustard Seeds crackle a bit. Once this has been accomplished, toss in the chopped Garlic and Onion and stir around a bit with Turmeric and Cumin powder. After 30 seconds, toss in the rest of the chopped vegetables and canned Tomatoes.
• After 1 minute, toss in the beans, and the rest of the spices and basil. If you like your soups spicier (like me) then put in more Curry powder than the recipe calls for. Stir in the 2 cups of Water at this time as well. If it seems 2 cups will make the soup too thin, then only add 1 or 1.5 cups.
• After heating this concoction for 5 minutes or so, use a hand-held immersion blender (or food processor) to blend it all up. I like mine blended up pretty good, but it tastes great no matter the texture.
• Once it has been blended up, add salt to taste. Leave the temperature on low-medium for a couple of minutes longer to let the spices seep in more.

KIDNEY BEAN SOUP RECIPE - (4.7/5)

Steps:

• 1) Go over dry beans and sort out any debris. Soak dried beans overnight in 3 cups of cold water per cup of beans. 2) Drain beans and add them to a pot with water that covers the beans by a few inches. Bring to a simmer for an hour and skim of any foam that forms. 3) Let your beans cool a bit and strain them. Feel free to save some of the bean water for the soup. 4) To make soup, add oil to a large heavy pan and once it's hot, add onions over medium heat. Cook for about 15 minutes until they are soft. Then add pepper and garlic and cook for another minute. 5) Next stir in all the spices followed by the beans, tomatoes, and tomato paste. 6) Add liquid to the pot and bring to a simmer. Simmer for 30 minutes, covered. 7) Use a blender (Emersion works best) to puree the soup to a almost smooth consistency. 8) Serve soup with guacamole topping.