Kidney Bean Vegetable Soup Recipe

Kidney Bean and Vegetable Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper (any color), diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat oil: In a large pot over medium heat, heat the olive oil.
2. Sauté veggies: Add onion, carrots, and celery, and cook until softened, about 5 minutes. Add garlic, zucchini, and bell pepper, and sauté for another 3-4 minutes.
3. Add beans and broth: Stir in the kidney beans, diced tomatoes (with juice), and vegetable broth.
4. Season: Add Italian seasoning, salt, and pepper to taste.
5. Simmer: Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, until all the vegetables are tender.
6. Garnish and serve: Ladle into bowls, garnish with fresh parsley, and enjoy!

20 Popular Questions & Answers

1. Can I use dried kidney beans?

• Yes, but they need to be soaked and cooked separately before adding to the soup. Using canned beans is quicker and easier.

2. Can I make this soup in a slow cooker?

• Absolutely! Sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

3. What other beans can I use?

• Cannellini or black beans work well as substitutes for kidney beans.

4. Is this soup vegan?

• Yes, if you use vegetable broth and check that your canned beans don’t contain animal products.

5. Can I add pasta to this soup?

• Definitely! Small pasta shapes like ditalini or orzo work well. Add them in the last 10 minutes of cooking.

6. How can I make this soup spicier?

• Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.

7. Can I freeze this soup?

• Yes, it freezes well for up to 3 months. Just let it cool, portion it out, and freeze.

8. How long does this soup last in the fridge?

• Stored in an airtight container, it lasts about 4-5 days in the refrigerator.

9. Can I add meat?

• You can! Cooked sausage, ground beef, or shredded chicken are great additions.

10. What other vegetables work well in this soup?

• Spinach, kale, potatoes, or green beans are tasty additions.

11. Can I make this soup creamy?

• Yes, stir in some coconut milk, heavy cream, or a splash of almond milk at the end.

12. How can I make it thicker?

• Blend a portion of the soup and stir it back in, or add a bit of cornstarch slurry.

13. Can I add fresh tomatoes instead of canned?

• Yes, you’ll need about 2 cups of diced fresh tomatoes.

14. Is this recipe gluten-free?

• Yes, just ensure your broth and canned ingredients are gluten-free.

15. What herbs go well with this soup?

• Fresh thyme, rosemary, basil, or even a bay leaf for simmering add great flavor.

16. What’s the best way to reheat this soup?

• Gently reheat on the stovetop or microwave until warm.

17. Can I add grains like quinoa or barley?

• Yes, cook the grains separately and add them to the soup before serving.

18. Does the soup get better with time?

• Definitely! The flavors meld together beautifully if you let it sit overnight.

19. Can I use chicken broth instead of vegetable broth?

• Yes, but it will no longer be vegetarian.

20. Can I add a little lemon juice or vinegar for brightness?

• Yes! A splash of lemon juice or apple cider vinegar at the end can really brighten the flavors.

30 Tips to Make the Soup Even More Delightful

1. Sauté the onions and garlic until they’re caramelized for extra flavor.
2. Add a splash of wine after sautéing veggies for a depth of flavor.
3. Use roasted garlic for a richer taste.
4. Add a bay leaf to the simmering pot for subtle herbal notes.
5. Use fire-roasted diced tomatoes for a smoky flavor.
6. Add a pinch of smoked paprika for depth.
7. Use fresh herbs like thyme or rosemary for an aromatic touch.
8. Garnish with a swirl of pesto for extra richness.
9. Use low-sodium broth so you can control the salt.
10. Add a Parmesan rind during cooking for umami flavor.
11. Drizzle with olive oil before serving for extra richness.
12. Add a dash of Worcestershire sauce for a savory note.
13. Stir in a handful of spinach or kale at the end for color and nutrients.
14. Top with a sprinkle of freshly grated Parmesan.
15. Add a hint of soy sauce for a deeper savory taste.
16. Season with freshly cracked black pepper just before serving.
17. Try adding a diced potato for extra heartiness.
18. Stir in a bit of balsamic vinegar for added complexity.
19. Add a few chili flakes if you like heat.
20. Use vegetable or mushroom broth for a richer flavor.
21. Serve with a side of crusty bread or garlic toast.
22. Toast cumin seeds and sprinkle on top for a nutty flavor.
23. Blend half of the soup for a creamier texture.
24. Add a splash of coconut milk for a creamy, slightly sweet taste.
25. Use Italian seasoning for a hint of herbs.
26. Roast the bell pepper first for added smokiness.
27. Add a sprinkle of nutritional yeast for extra umami.
28. Stir in a spoonful of miso paste for a savory depth.
29. Top with croutons for a delightful crunch.
30. Garnish with fresh basil or parsley to add freshness.

30 Secrets to Achieving the Perfect Kidney Bean and Vegetable Soup

1. Quality Broth: Use high-quality, flavorful broth as the base.
2. Homemade Beans: Cook beans from scratch if you have time—they’re creamier and more flavorful.
3. Low and Slow: Let the soup simmer slowly for deeper flavors.
4. Sautéing Veggies: Always start by sautéing vegetables to release their natural flavors.
5. Tomato Paste Boost: Add a tablespoon of tomato paste for richness.
6. Patience with Salt: Add salt gradually to avoid over-seasoning.
7. Don’t Rush the Garlic: Let it cook until just fragrant.
8. Save Some Beans: Blend a portion of the beans to thicken the soup.
9. Add Vegetables in Stages: Softer veggies like zucchini go in later.
10. Rest Time: Let the soup sit for a few minutes before serving.
11. Herb Sprigs: Add whole sprigs of thyme or rosemary and remove before serving.
12. Bay Leaf Bonus: A bay leaf brings subtle flavor—don’t forget to remove it!
13. A Little Acid: Lemon or vinegar at the end adds brightness.
14. Stale Bread Trick: Stir in stale bread chunks for a thicker texture.
15. Seasonal Veggies: Switch up vegetables based on what’s fresh.
16. Control Consistency: Adjust thickness by adding broth or blending.
17. Pinch of Sugar: A tiny bit of sugar balances acidity from tomatoes.
18. Spices: Try smoked paprika or cumin for a different twist.
19. Blend Half: For creaminess, blend a portion of the soup.
20. Nutritional Yeast: Adds a cheesy, nutty flavor.
21. Crispy Topping: Top with crispy chickpeas for added crunch.
22. Freeze-Friendly: This soup freezes well—make extra!
23. Fresh Parsley: Add at the end for a burst of freshness.
24. Add Grains: Stir in cooked grains for texture.
25. Squeeze of Citrus: Lemon or lime can brighten flavors.
26. Parmesan Rind: Adds savory richness to the broth.
27. Flavor Layering: Keep tasting and adjusting spices.
28. Pepper Heat: Add red pepper flakes for a bit of heat.
29. Chopped Tomatoes: Canned tomatoes add a bright flavor.
30. Serve Warm: Soup tastes best when served warm, not too hot.