Kidney Bean Soup Recipe

Kidney beans are great source of plant based protein. They are high in complex carbs and fiber and low in fat. This soup is a tasty way to enjoy kidney beans. It has simple flavours, which can be easily customized to suit your taste buds. I have used carrots along with kidney beans which gives soup a good flavour. This soup is warm and comforting, perfect for winters.

Kidney Bean Recipe

Kidney Bean Soup Recipe

June 13, 2018
: 2
: 10 min
: 25 min
: 40 min


  • 1 Medium onion, chopped
  • 1 Medium carrot, chopped
  • 2 Medium cloves garlic, grated
  • 2 Tablespoons Tomato paste or ½ Cup Tomato puree
  • 1 Teaspoon Ground cumin
  • 2 Teaspoons Red chilli powder
  • 1 Teaspoon Dried oregano
  • 2 Cups Cooked red kidney beans
  • 2 Cups Water
  • 2 Teaspoons Oil
  • 2 Teaspoons Lime juice
  • Salt and pepper to taste
  • Step 1 Heat oil in medium-sized soup pot. Sauté onion over medium heat for about 5 minutes, stirring frequently, until translucent. Add garlic, carrots, tomato paste, and continue to sauté for another minute.
  • Step 2 Add water, kidney beans, and spices. Bring to a boil. Once it comes to a boil, reduce heat to medium-low and simmer uncovered for another 15-20 minutes, or until vegetables are tender.
  • Step 3 Add the lime juice and season with salt and pepper to taste.
  • Step 4 Blend soup. Be careful to start blender on low speed so hot soup does not erupt and burn you. And make sure you don’t fill blender more than half full.
  • Step 5 Pour into serving bowls and enjoy!

Hi! Welcome to CookingHealthy, my name is Megha Suchak and I live in San Francisco with my husband. I am Software Engineer by profession and also Henna artist. When I am not cooking or coding I do henna and you can check my work at Henna in SF

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