Kidney Bean Soup Deluxe
A hearty kidney bean soup with smoky tomato and chili flavors, complemented by tender vegetables and seaweed, perfect for comforting, nutritious meals for family or gatherings.
Ingredients
Instructions
- Soak the dry kidney beans overnight in water.
- Drain the soaked beans, then add 5 cups of fresh water, a bay leaf, and Kombu to the pot.
- Bring to a boil and cook until beans are very tender, adding more water if needed.
- While the beans are cooking, sauté the diced onion, carrot, and apple in olive oil until tender.
- Once the beans are done, add the sautéed vegetables and all ingredients except cheese to the pot.
- Simmer the mixture for about 10 more minutes.
- Turn off the heat and stir in the cheese before serving.
Tips & Substitutions
For a creamier texture, consider blending a portion of the soup before serving. You can substitute dry kidney beans with canned ones, using about 3 cups, but reduce cooking time. For added flavor, try using smoked paprika instead of chili powder. If you prefer a spicier kick, add fresh jalapeños or cayenne pepper. This soup can also be made with other legumes for variation.
Serving Suggestions
Serve the kidney bean soup hot, garnished with fresh herbs like cilantro or parsley. It pairs beautifully with Goat Cheese Salad or crusty bread for a complete meal. For a more filling option, serve it alongside Creamy Greek Potatoes. A dollop of sour cream or Greek yogurt can enhance the flavor as well.
Storage & Reheating
Store any leftover kidney bean soup in an airtight container in the refrigerator for up to 4 days. To reheat, simply warm it on the stove over medium heat, adding a splash of water if it thickens too much. You can also microwave it in a covered bowl, stirring occasionally until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Kidney Bean Soup Deluxe contains roughly 496 calories, with 21g protein, 92g carbohydrates, and 9g fat. It is an excellent source of dietary fiber (93% of the Daily Value), vitamin C (92% of the Daily Value), and iron (64% of the Daily Value). Note that it is relatively high in sodium, at 778mg per serving (34% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this soup in a slow cooker?
Yes, you can prepare this soup in a slow cooker. Soak the beans overnight, then add all ingredients to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours until the beans are tender. This method allows the flavors to meld beautifully.
Is this kidney bean soup suitable for vegetarians?
Absolutely! This kidney bean soup is vegetarian-friendly as it contains no meat or animal products. You can make it vegan by using plant-based cheese or omitting cheese altogether. It’s a hearty, nutritious option for those following vegetarian recipes.
What can I add to make the soup heartier?
To make the soup heartier, consider adding diced potatoes, corn, or even quinoa. These additions will provide more texture and flavor. You can also include chopped greens like kale or spinach towards the end of cooking for added nutrition and color.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).