If you’re a fan of cream soups, then you’ll surely fall in love with this recipe. Here’s how to make vegan kidney bean soup – healthy and bursting with amazing flavors!
2 h 15 min
kidney beans tomatoes ginger garlic onion chili peppers
Imagine this: kidney beans, tomato paste, cloves, ginger, lemon juice, and chili peppers. As many chili peppers as you can bear!
Except for the kidney beans, I also used chopped tomatoes, ginger, onions, cloves, and tomato paste in my soup. But you can also add other roasted veggies if you wish.
You can use dry beans and soak them overnight, then boil them when you’re ready to make the soup. Or you can use canned beans in order to save some time.
As for the spiciness, you can either use dry chilies or fresh ones and you can add as much (or as less) as you prefer.
For serving, I recommend adding some freshly squeezed lemon, some parsley, and some vegan yogurt and top. And that’s about it!
You can pair this hearty soup with some fresh bread, croutons or you can consume it as it is in order to limit the calorie intake.