Kidney Bean Soup
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!
Ingredients
- 1 cup dried kidney beans soaked overnight (or you can use canned and save time)
- 1 red onion chopped
- 1 can tomatoes, chopped 400 grams
- 1 Tbsp tomato paste
- 3 cloves garlic minced
- 1 tsp fresh ginger minced
- 1-2 chili peppers
- 2 Tbsp lemon juice
- Salt
- Pepper
- Chili pepper parsley, vegan yogurt, lemon - for serving
Instructions
- Drain the beans, transfer them to a pot with the garlic, ginger, onion, tomatoes, tomato paste, and chili peppers (keep them whole).
- Cover with water and bring to a boil.
- Cook over low heat for 2-3h or until the beans are cooked.
- Take out the chilis and blend the soup until smooth.
- Add the lemon juice, season with salt and pepper.
- Serve with fresh chili, vegan yogurt, parsley, and lemon.