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
- Heat oil: In a large pot over medium heat, heat the olive oil.
- 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.
- Add beans and broth: Stir in the kidney beans, diced tomatoes (with juice), and vegetable broth.
- Season: Add Italian seasoning, salt, and pepper to taste.
- Simmer: Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, until all the vegetables are tender.
- 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
- Sauté the onions and garlic until they’re caramelized for extra flavor.
- Add a splash of wine after sautéing veggies for a depth of flavor.
- Use roasted garlic for a richer taste.
- Add a bay leaf to the simmering pot for subtle herbal notes.
- Use fire-roasted diced tomatoes for a smoky flavor.
- Add a pinch of smoked paprika for depth.
- Use fresh herbs like thyme or rosemary for an aromatic touch.
- Garnish with a swirl of pesto for extra richness.
- Use low-sodium broth so you can control the salt.
- Add a Parmesan rind during cooking for umami flavor.
- Drizzle with olive oil before serving for extra richness.
- Add a dash of Worcestershire sauce for a savory note.
- Stir in a handful of spinach or kale at the end for color and nutrients.
- Top with a sprinkle of freshly grated Parmesan.
- Add a hint of soy sauce for a deeper savory taste.
- Season with freshly cracked black pepper just before serving.
- Try adding a diced potato for extra heartiness.
- Stir in a bit of balsamic vinegar for added complexity.
- Add a few chili flakes if you like heat.
- Use vegetable or mushroom broth for a richer flavor.
- Serve with a side of crusty bread or garlic toast.
- Toast cumin seeds and sprinkle on top for a nutty flavor.
- Blend half of the soup for a creamier texture.
- Add a splash of coconut milk for a creamy, slightly sweet taste.
- Use Italian seasoning for a hint of herbs.
- Roast the bell pepper first for added smokiness.
- Add a sprinkle of nutritional yeast for extra umami.
- Stir in a spoonful of miso paste for a savory depth.
- Top with croutons for a delightful crunch.
- Garnish with fresh basil or parsley to add freshness.
30 Secrets to Achieving the Perfect Kidney Bean and Vegetable Soup
- Quality Broth: Use high-quality, flavorful broth as the base.
- Homemade Beans: Cook beans from scratch if you have time—they’re creamier and more flavorful.
- Low and Slow: Let the soup simmer slowly for deeper flavors.
- Sautéing Veggies: Always start by sautéing vegetables to release their natural flavors.
- Tomato Paste Boost: Add a tablespoon of tomato paste for richness.
- Patience with Salt: Add salt gradually to avoid over-seasoning.
- Don’t Rush the Garlic: Let it cook until just fragrant.
- Save Some Beans: Blend a portion of the beans to thicken the soup.
- Add Vegetables in Stages: Softer veggies like zucchini go in later.
- Rest Time: Let the soup sit for a few minutes before serving.
- Herb Sprigs: Add whole sprigs of thyme or rosemary and remove before serving.
- Bay Leaf Bonus: A bay leaf brings subtle flavor—don’t forget to remove it!
- A Little Acid: Lemon or vinegar at the end adds brightness.
- Stale Bread Trick: Stir in stale bread chunks for a thicker texture.
- Seasonal Veggies: Switch up vegetables based on what’s fresh.
- Control Consistency: Adjust thickness by adding broth or blending.
- Pinch of Sugar: A tiny bit of sugar balances acidity from tomatoes.
- Spices: Try smoked paprika or cumin for a different twist.
- Blend Half: For creaminess, blend a portion of the soup.
- Nutritional Yeast: Adds a cheesy, nutty flavor.
- Crispy Topping: Top with crispy chickpeas for added crunch.
- Freeze-Friendly: This soup freezes well—make extra!
- Fresh Parsley: Add at the end for a burst of freshness.
- Add Grains: Stir in cooked grains for texture.
- Squeeze of Citrus: Lemon or lime can brighten flavors.
- Parmesan Rind: Adds savory richness to the broth.
- Flavor Layering: Keep tasting and adjusting spices.
- Pepper Heat: Add red pepper flakes for a bit of heat.
- Chopped Tomatoes: Canned tomatoes add a bright flavor.
- Serve Warm: Soup tastes best when served warm, not too hot.