Vegan Red Kidney Bean Soup Recipes

VEGAN RED KIDNEY BEAN SOUP RECIPE

Steps:

• - 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.
• 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.
• 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.
• - 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.
• (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.
• - 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.
• Serve as is, or you can serve with a side of quinoa, wild rice, a banana, or avocado slices.. yummm. Enjoy ????

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.

HEDDY'S BLACK AND RED BEAN SOUP

Steps:

• Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
• Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.