Kidney Bean Soup Recipe
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
Servings: 4-5
Description:
Are you in search of a quick, delicious, and hearty meal that won’t keep you in the kitchen for hours? Look no further than this delightful Kidney Bean Soup recipe! Perfect for busy individuals who crave a comforting dish after a long day, this soup is not only easy to prepare but also packed with flavors that will leave you wanting more. Inspired by a recipe from a Turkish friend, this dish brings together the rich flavors of kidney beans with aromatic spices, creating a delightful fusion that’s sure to tantalize your taste buds. Whether you’re a beginner cook or a seasoned chef, this recipe is a must-try for anyone looking to whip up a satisfying meal in under an hour.
Ingredients:
- 1 can kidney beans
- 1/4 cup tomato paste
- 1 cup salsa
- 1/3 onion, chopped
- 4-5 cloves garlic, minced
- 1 tsp ginger paste
- 1 tsp cumin seeds
- 1 tsp dried parsley
- 1 cup water (plus more if needed)
- Salt and pepper, to taste
- Olive oil, for cooking
Instructions:
| Step | Description |
|---|---|
| 1 | Heat a tablespoon of olive oil in a large pan over medium heat. Add the chopped onions and sauté until translucent and soft, about 3-4 minutes. |
| 2 | Once the onions are soft, add the minced garlic, ginger paste, cumin seeds, and dried parsley to the pan. Stir well to combine and cook until fragrant, about 1-2 minutes. |
| 3 | Next, add the tomato paste and salsa to the pan, stirring to incorporate all the ingredients. Allow the mixture to cook for another 2-3 minutes, allowing the flavors to meld together. |
| 4 | Now, add the drained kidney beans to the pan, along with about 1 cup of water. Stir well to combine, making sure the beans are evenly coated with the sauce. If the mixture seems too thick, you can add more water as needed to achieve your desired consistency. |
| 5 | Season the soup with salt and pepper to taste, adjusting the seasoning as needed. Allow the soup to simmer gently over medium-low heat for about 15-20 minutes, or until it has thickened to your liking. |
| 6 | Once the soup has thickened and the flavors have melded together, it’s ready to serve! Ladle the hot soup into bowls and garnish with a sprinkle of fresh parsley or a dollop of sour cream, if desired. Serve warm with thick slices of crusty bread for dipping. Enjoy your hearty and delicious Kidney Bean Soup! |
Nutritional Information (Per Serving):
- Calories: 474.8
- Fat: 28.8g
- Saturated Fat: 3.8g
- Cholesterol: 0mg
- Sodium: 1608.1mg
- Carbohydrates: 45.6g
- Fiber: 12.2g
- Sugar: 12.7g
- Protein: 13.8g
Recipe Notes:
- This Kidney Bean Soup recipe is highly customizable, so feel free to adjust the ingredients and seasonings according to your preferences. You can add extra vegetables such as bell peppers, carrots, or celery for added texture and flavor.
- For a spicier kick, you can add a pinch of red pepper flakes or a dash of hot sauce to the soup.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer-term storage. Simply reheat the soup on the stovetop or in the microwave until heated through before serving.
- This recipe is vegan, low in cholesterol, and packed with plant-based protein and fiber, making it a nutritious and satisfying meal option for vegans and non-vegans alike.
- Serve this soup as a standalone meal for a quick and easy dinner option, or pair it with a side salad or some crusty bread for a more filling meal. However you choose to enjoy it, this Kidney Bean Soup is sure to become a favorite in your recipe repertoire! 🥣🍅🌿
