Picture yourself enveloped in the comforting aroma of simmering spices and hearty beans.
There’s something truly inviting about a pot of kidney bean soup bubbling away.
It’s a simple yet satisfying dish, where humble ingredients transform into a rich, flavorful meal.
With each stir, the vegetables soften, and the broth thickens, creating a symphony of warmth and taste.
Let’s bring this delightful soup to life and enjoy its cozy embrace.
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 knife
- 1 cutting board
- 1 colander
Ingredients
- 2 cups kidney beans, soaked overnight
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 carrot, diced
- 1 celery stalk, diced
- 4 cups vegetable broth
- 1 can (14 oz) diced tomatoes
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 bay leaf
- 2 tablespoons fresh cilantro, chopped
Cook & Prep Time
To efficiently manage your time while preparing and cooking Kidney Bean Soup, you can follow this timeline:
Preparation: 15 minutes
1. 0:00 – 0:02: Read through the recipe and gather all ingredients and equipment.
2. 0:02 – 0:05: Chop the onion, mince the garlic, dice the carrot, and dice the celery.
3. 0:05 – 0:07: Drain the soaked kidney beans using the colander.
4. 0:07 – 0:10: Heat the olive oil in a large pot over medium heat.
5. 0:10 – 0:15: Sauté the onion and garlic until the onion is translucent.
Cooking: 45 minutes
6. 0:15 – 0:20: Add the carrot and celery to the pot and cook until they begin to soften.
7. 0:20 – 0:22: Add the kidney beans to the pot.
8. 0:22 – 0:25: Pour in the vegetable broth and diced tomatoes.
9. 0:25 – 0:27: Add cumin, chili powder, salt, pepper, and bay leaf.
10. 0:27 – 0:30: Bring the mixture to a boil.
11. 0:30 – 1:15: Reduce to a simmer, cover, and cook for 45 minutes until the beans are tender.
Resting: 10 minutes
12. 1:15 – 1:16: Remove the bay leaf from the soup.
13. 1:16 – 1:18: Stir in the fresh cilantro.
14. 1:18 – 1:25: Allow the soup to rest for 10 minutes before serving.
Additional Activities:
- Adjust Seasoning (Optional): Taste the soup and adjust seasoning as needed during resting time.
- Thicken Soup (Optional): Mash some beans for a thicker consistency if desired.
- Flavor Enhancement (Optional): Add a pinch of smoked paprika or a dash of hot sauce for added flavor.
Adjust the timing as needed based on your pace and any additional garnishes you might want to add.
Recipe Instructions
Heat the olive oil in a large pot over medium heat.
Add the onion and garlic, and sauté until the onion is translucent.
Stir in the carrot and celery, cooking until they begin to soften.
Drain the soaked kidney beans and add them to the pot.
Pour in the vegetable broth and diced tomatoes.
Add cumin, chili powder, salt, pepper, and bay leaf to the pot.
Bring the mixture to a boil, then reduce to a simmer and cover.
Cook for 45 minutes, or until the beans are tender.
Remove the bay leaf from the soup.
Stir in the fresh cilantro and allow to rest for 10 minutes before serving.
Serving Tips
- Crusty Bread: Serve with warm, crusty bread to soak up the flavorful broth.
- Avocado Slices: Add creaminess and a fresh flavor contrast with sliced avocado on top.
- Lime Wedges: Offer lime wedges on the side for a zesty splash of citrus to brighten the soup.
- Grated Cheese: Sprinkle with grated cheese like cheddar or Monterey Jack for an extra layer of richness.
- Tortilla Chips: Complement the soup with crispy tortilla chips for added texture.
Storage
To store kidney bean soup, transfer it to an airtight container and refrigerate for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze kidney bean soup, let it cool completely.
Then, transfer it to airtight containers or freezer bags.
Leave space for expansion.
Label with date, and freeze for up to three months.
Reheating
To reheat kidney bean soup, use a stovetop on low heat.
Stir occasionally until warmed through.
Alternatively, microwave on medium power.
Stir every minute to guarantee even heating.
Final Thoughts
Kidney bean soup is a comforting and nutritious dish that’s perfect for any occasion.
Its rich flavors and hearty ingredients make it a satisfying meal.
For an extra kick, consider experimenting with additional spices or toppings.
Whether you enjoy it as a standalone dish or pair it with your favorite bread, this soup is sure to please.
Remember to taste and adjust the seasoning to cater to your palate.
Enjoy each warm, flavorful spoonful!
Frequently Asked Questions
Can I Use Canned Kidney Beans Instead of Dried Ones?
You can absolutely use canned kidney beans instead of dried ones. Rinse and drain them before adding. They’ll save you time and create a smoother texture. Just reduce the cooking time since they’re already tender.
What Are Some Alternative Vegetables to Include in the Soup?
You can elevate your dish by adding bell peppers for sweetness, zucchini for texture, or kale for a nutrient boost. Sauté these with onions and garlic to enhance flavors. Garnish with finely chopped herbs for a vibrant presentation.
How Can I Make This Soup Spicier?
To spice up your soup, add sliced jalapeños or a pinch of cayenne pepper. Incorporate them early to enhance depth. Garnish with fresh chili slices for a vibrant presentation and flavor punch. Adjust to taste.
Is This Soup Suitable for a Gluten-Free Diet?
You’ll find this soup naturally gluten-free, but always double-check your ingredients, especially the broth and spices. Enhance flavors by garnishing with lime wedges. Serve in colorful bowls for a vibrant presentation, highlighting the soup’s rich hues.
Can I Substitute Chicken Broth for the Vegetable Broth?
You can substitute chicken broth for vegetable broth. It’ll add a rich, savory depth. For enhanced presentation, garnish with fresh cilantro. When focusing on flavor, balance the salt since chicken broth can be saltier than vegetable broth.
Kidney Bean Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Knife
- 1 Cutting board
- 1 colander
Ingredients
- 2 cups kidney beans soaked overnight
- 1 tablespoon olive oil
- 1 onion chopped
- 2 cloves garlic minced
- 1 carrot diced
- 1 celery stalk diced
- 4 cups vegetable broth
- 1 can diced tomatoes (14 oz)
- 1 teaspoon cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 1 bay leaf
- 2 tablespoons fresh cilantro chopped
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the onion and garlic, and sauté until the onion is translucent.
- Stir in the carrot and celery, cooking until they begin to soften.
- Drain the soaked kidney beans and add them to the pot.
- Pour in the vegetable broth and diced tomatoes.
- Add cumin, chili powder, salt, pepper, and bay leaf to the pot.
- Bring the mixture to a boil, then reduce to a simmer and cover.
- Cook for 45 minutes, or until the beans are tender.
- Remove the bay leaf from the soup.
- Stir in the fresh cilantro and allow to rest for 10 minutes before serving.
Notes
