Red Bean Vegetable Soup

Recipe by : chef ssentongo

A Red Bean Vegetable Soup is a hearty, nutritious, and deeply comforting dish. It’s incredibly versatile, naturally vegan, and perfect for meal prep.

This recipe is designed to be flexible, so you can use what you have on hand.

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Hearty Red Bean Vegetable Soup

This soup is thick, satisfying, and packed with fiber and protein from the beans and vegetables. The “sofrito” base of onions, carrots, and celery creates a foundational flavor that is enhanced by smoked paprika, giving it a subtle, smoky depth without any meat.

Prep Time: 15 minutes
Cook Time: 45 minutes
Serves: 6-8

Ingredients

• 2 tbsp olive oil
• 1 large yellow onion, diced
• 2 medium carrots, peeled and diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 1 tsp dried thyme
• 1 tsp smoked paprika (key for depth)
• ½ tsp dried oregano
• ¼ tsp red pepper flakes (optional, for a little heat)
• 2 (15 oz) cans red kidney beans, rinsed and drained (or 3 cups cooked)
• 1 (28 oz) can diced tomatoes, with their juices
• 6 cups vegetable broth (or water with 2 vegetable bouillon cubes)
• 2 bay leaves
• 1 cup frozen corn
• 2 cups chopped hearty greens (spinach, kale, or Swiss chard)
• Salt and black pepper to taste
• 1-2 tbsp lemon juice or apple cider vinegar (to brighten flavors at the end)

For Serving (Optional):

• Fresh parsley, chopped
• Crusty bread or over cooked rice

Instructions

1. Sauté the Aromatics: In a large Dutch oven or heavy-bottomed pot, heat the olive oil over medium heat. Add the onion, carrots, and celery (this is your “mirepoix” or “soffritto”). Cook, stirring occasionally, for 7-8 minutes, until the vegetables have softened.
2. Add Spices and Garlic: Add the minced garlic, dried thyme, smoked paprika, oregano, and red pepper flakes (if using). Stir constantly for about 1 minute until the garlic is fragrant. Be careful not to burn the spices.
3. Build the Soup: Add the rinsed red kidney beans, diced tomatoes with their juices, vegetable broth, and bay leaves. Stir everything to combine.
4. Simmer: Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer gently for 25-30 minutes. This allows the flavors to meld and the vegetables to become completely tender.
5. Thicken the Soup (Optional but Recommended): For a thicker, creamier broth, use a potato masher or the back of a wooden spoon to mash some of the beans and vegetables directly in the pot. Mash just enough to your desired consistency—this will release the starches from the beans and create a wonderfully hearty base.
6. Add Final Vegetables: Stir in the frozen corn and chopped greens. Cook for another 5-7 minutes, uncovered, until the greens have wilted and the corn is heated through.
7. Season and Brighten: Remove the bay leaves. Season the soup generously with salt and black pepper. This is the most important step: Stir in the lemon juice or apple cider vinegar. This brightens all the flavors and makes the soup taste vibrant, not flat.
8. Serve: Ladle the soup into bowls. Garnish with fresh parsley and serve with a slice of crusty bread for dipping.

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Recipe Notes & Tips for Success

• Bean Options: You can use other beans like pinto beans, cannellini beans, or even chickpeas. For a classic “Italian” feel, use cannellini beans and add a Parmesan rind to the pot while simmering (remove before serving).
• Using Dried Beans: If using 1 cup of dried red kidney beans, you must soak and cook them first. Soak overnight, then boil for at least 45-60 minutes until tender before adding to the soup.
• Adding More Vegetables: This soup is a great clean-out-the-fridge recipe. Feel free to add diced zucchini, bell peppers, or potatoes (add them with the carrots so they have time to cook).
• Smoky Flavor: The smoked paprika is the secret weapon. It gives a beautiful, smoky backbone that makes the soup taste like it simmered for hours. Do not substitute with regular paprika.
• Don’t Skip the Acid: The lemon juice or vinegar at the end is not optional for the best flavor—it lifts and balances the richness of the beans and tomatoes.
• Make it in a Slow Cooker: Sauté the aromatics and spices (Steps 1 & 2) in a skillet. Then transfer everything to the slow cooker, adding the beans, tomatoes, broth, and bay leaves. Cook on LOW for 6-8 hours or HIGH for 3-4 hours. Thirty minutes before serving, stir in the corn and greens and add the acid.
• Storage: This soup stores and freezes beautifully. It will thicken in the fridge, so thin it with a little broth or water when reheating.

Enjoy this wholesome, delicious, and incredibly satisfying soup

Recipe by : Easy Recipes

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