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Kidney Bean Soup Supa cu fasole rosie

Vegan Kidney Bean Soup

Creamy blended soup with kidney beans, canned tomatoes, ginger, cloves, lemon juice, and chili. Ready in 30 minutes with canned beans. High in plant protein and freezer-friendly.
Prep Time 15 minutes
Cook Time 2 hours
Total Time 2 hours 15 minutes
Choose Serving Size 4 servings

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.

Notes

Blend only half the soup and stir back in for texture. Add lemon juice off the heat at the very end. Never use dried kidney beans without boiling them first — soak 12-24h, then boil 45-60 min before adding to the soup.