Kidney Bean and Vegetable Soup
A comforting and hearty soup made with kidney beans and fresh vegetables, perfect for cozy gatherings or a simple family meal.
Ingredients
Main Ingredients
- 1 can kidney beans These colorful beans add heartiness and protein.
- 1 medium onion, chopped Provides a base layer of flavor.
- 2 medium carrots, sliced Adds crunch and sweetness.
- 2 stalks celery, diced Brings in an earthen flavor.
- 3 cloves garlic, minced Adds a delicious aromatic quality.
- 1 can diced tomatoes Adds flavor, color, and balance.
- 4 cups vegetable broth Elevates the dish, can also use water.
Instructions
Preparation
- Start by washing and chopping all your vegetables.
Cooking
- In a large pot, heat a splash of olive oil over medium heat. Add chopped onion and minced garlic. Cook for about 3-4 minutes until the onion is translucent.
- Add the sliced carrots and diced celery. Sauté for another 5 minutes until they start to soften.
- Open the can of kidney beans, rinse them well, and add to the pot along with the can of diced tomatoes (juices and all). Stir it well.
- Pour in the vegetable broth and bring the mixture to a boil.
- Reduce the heat to low and let the soup simmer for about 20-30 minutes. Season with salt and pepper to taste.
- After about 20 minutes, taste the soup and adjust seasoning as needed.
- If you have fresh herbs like parsley or cilantro, chop them up and add just before serving.
- Ladle the soup into bowls and serve hot.
Notes
This soup can be stored in an airtight container in the fridge. It tastes even better the next day! Reheat over low heat, adding water or broth if it thickens.
Nutrition
Serving: 1gCalories: 250kcalCarbohydrates: 40gProtein: 12gFat: 5gSaturated Fat: 1gSodium: 400mgFiber: 10gSugar: 5g
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