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Kidney Bean Soup Recipe

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4.3 from 51 reviews

This hearty Kidney Bean Soup is a flavorful and comforting dish perfect for a nutritious lunch or dinner. Featuring tender kidney beans simmered with smoked paprika, cumin, roasted bell pepper, and fresh parsley, this soup offers a rich, smoky taste balanced by a hint of lemon juice. Low in sodium and made with simple ingredients, it’s an easy-to-make, wholesome soup that satisfies and warms from the inside out.

  • Total Time: 40 minutes
  • Yield: 4 servings

Ingredients

Base Ingredients

  • 1 ½ tablespoon olive oil
  • 1 medium-sized onion, diced
  • 3 garlic cloves, minced
  • 2 teaspoons smoked paprika
  • ½ teaspoon ground cumin
  • 2 tablespoons tomato paste

Main Ingredients

  • 2 cans (14oz/400g each) kidney beans, drained
  • 1 roasted bell pepper, chopped (jarred is fine)
  • 2 ½ cups (600 ml) low-sodium vegetable broth

Seasonings & Garnish

  • ½ teaspoon salt, or to taste
  • ⅛ teaspoon black pepper
  • 1 bay leaf
  • 2 tablespoons fresh parsley, chopped
  • 1 teaspoon lemon juice, or to taste

Instructions

  1. Heat the olive oil: In a large pot or saucepan over medium heat, warm the olive oil until shimmering.
  2. Sauté the aromatics: Add diced onion and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add minced garlic and sauté for another 1 minute until fragrant.
  3. Add spices and tomato paste: Stir in smoked paprika and ground cumin, toasting them briefly in the pan to release their aroma, then add tomato paste and cook for 2 minutes, stirring constantly to blend the flavors.
  4. Add beans, roasted pepper, and broth: Pour in the drained kidney beans, chopped roasted bell pepper, and low-sodium vegetable broth. Stir to combine thoroughly.
  5. Season and add bay leaf: Add salt, black pepper, and the bay leaf. Stir and bring the soup to a gentle boil.
  6. Simmer the soup: Reduce heat to low, cover the pot, and let the soup simmer for 20-25 minutes to allow all flavors to meld together.
  7. Remove bay leaf and adjust seasoning: Discard the bay leaf, taste the soup, and adjust salt and pepper as needed.
  8. Add fresh parsley and lemon juice: Stir in chopped fresh parsley and lemon juice to brighten and finish the soup.
  9. Serve: Ladle the soup into bowls and enjoy warm, optionally paired with crusty bread or a fresh salad.

Notes

  • The soup can be blended partially or fully for a creamier texture if desired.
  • Use low-sodium broth to control salt content, especially if watching sodium intake.
  • Jarred roasted peppers are convenient, but fresh roasted peppers can also be used.
  • This soup stores well and often tastes better the next day after flavors have fully developed.
  • Garnish with additional parsley or a dollop of sour cream or yogurt for extra richness.
  • Author: Madelynn
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Vegetarian

Find it online: https://allyumcooks.com/kidney-bean-soup-recipe/