Kidney Bean Soup
Gourmandelle.com
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!
Prep Time 15 minutes mins
Cook Time 2 hours hrs
Total Time 2 hours hrs 15 minutes mins
1 cup dry kidney beans soaked overnight (or you can use canned and save time) 1 red onion chopped 1 can 400gr chopped tomatoes 1 Tbsp tomato paste 3 garlic cloves minced 1 tsp fresh ginger minced 1-2 chili peppers 2 Tbsp lemon juice Salt Pepper Chili pepper parsley, vegan yogurt, lemon - for serving
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.