Kidney Bean Vegetable Soup Recipe

Kidney Bean and Vegetable Soup Recipe

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 cloves garlic, minced
• 1 zucchini, diced
• 1 bell pepper (any color), diced
• 1 can (15 oz) kidney beans, drained and rinsed
• 1 can (14.5 oz) diced tomatoes, with juice
• 4 cups vegetable broth (or chicken broth)
• 1 teaspoon Italian seasoning
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions

1. Heat oil: In a large pot over medium heat, heat the olive oil.
2. Sauté veggies: Add onion, carrots, and celery, and cook until softened, about 5 minutes. Add garlic, zucchini, and bell pepper, and sauté for another 3-4 minutes.
3. Add beans and broth: Stir in the kidney beans, diced tomatoes (with juice), and vegetable broth.
4. Season: Add Italian seasoning, salt, and pepper to taste.
5. Simmer: Bring to a boil, then reduce heat and let it simmer for 20-25 minutes, until all the vegetables are tender.
6. Garnish and serve: Ladle into bowls, garnish with fresh parsley, and enjoy!

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20 Popular Questions & Answers

1. Can I use dried kidney beans?

• Yes, but they need to be soaked and cooked separately before adding to the soup. Using canned beans is quicker and easier.

2. Can I make this soup in a slow cooker?

• Absolutely! Sauté the veggies first, then transfer everything to the slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

3. What other beans can I use?

• Cannellini or black beans work well as substitutes for kidney beans.

4. Is this soup vegan?

• Yes, if you use vegetable broth and check that your canned beans don’t contain animal products.

5. Can I add pasta to this soup?

• Definitely! Small pasta shapes like ditalini or orzo work well. Add them in the last 10 minutes of cooking.

6. How can I make this soup spicier?

• Add a pinch of red pepper flakes or a diced jalapeño for a spicy kick.

7. Can I freeze this soup?

• Yes, it freezes well for up to 3 months. Just let it cool, portion it out, and freeze.

8. How long does this soup last in the fridge?

• Stored in an airtight container, it lasts about 4-5 days in the refrigerator.

9. Can I add meat?

• You can! Cooked sausage, ground beef, or shredded chicken are great additions.

10. What other vegetables work well in this soup?

• Spinach, kale, potatoes, or green beans are tasty additions.

11. Can I make this soup creamy?

• Yes, stir in some coconut milk, heavy cream, or a splash of almond milk at the end.

12. How can I make it thicker?

• Blend a portion of the soup and stir it back in, or add a bit of cornstarch slurry.

13. Can I add fresh tomatoes instead of canned?

• Yes, you’ll need about 2 cups of diced fresh tomatoes.

14. Is this recipe gluten-free?

• Yes, just ensure your broth and canned ingredients are gluten-free.

15. What herbs go well with this soup?

• Fresh thyme, rosemary, basil, or even a bay leaf for simmering add great flavor.

16. What’s the best way to reheat this soup?

• Gently reheat on the stovetop or microwave until warm.

17. Can I add grains like quinoa or barley?

• Yes, cook the grains separately and add them to the soup before serving.

18. Does the soup get better with time?

• Definitely! The flavors meld together beautifully if you let it sit overnight.

19. Can I use chicken broth instead of vegetable broth?

• Yes, but it will no longer be vegetarian.

20. Can I add a little lemon juice or vinegar for brightness?

• Yes! A splash of lemon juice or apple cider vinegar at the end can really brighten the flavors.

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30 Tips to Make the Soup Even More Delightful

1. Sauté the onions and garlic until they’re caramelized for extra flavor.
2. Add a splash of wine after sautéing veggies for a depth of flavor.
3. Use roasted garlic for a richer taste.
4. Add a bay leaf to the simmering pot for subtle herbal notes.
5. Use fire-roasted diced tomatoes for a smoky flavor.
6. Add a pinch of smoked paprika for depth.
7. Use fresh herbs like thyme or rosemary for an aromatic touch.
8. Garnish with a swirl of pesto for extra richness.
9. Use low-sodium broth so you can control the salt.
10. Add a Parmesan rind during cooking for umami flavor.
11. Drizzle with olive oil before serving for extra richness.
12. Add a dash of Worcestershire sauce for a savory note.
13. Stir in a handful of spinach or kale at the end for color and nutrients.
14. Top with a sprinkle of freshly grated Parmesan.
15. Add a hint of soy sauce for a deeper savory taste.
16. Season with freshly cracked black pepper just before serving.
17. Try adding a diced potato for extra heartiness.
18. Stir in a bit of balsamic vinegar for added complexity.
19. Add a few chili flakes if you like heat.
20. Use vegetable or mushroom broth for a richer flavor.
21. Serve with a side of crusty bread or garlic toast.
22. Toast cumin seeds and sprinkle on top for a nutty flavor.
23. Blend half of the soup for a creamier texture.
24. Add a splash of coconut milk for a creamy, slightly sweet taste.
25. Use Italian seasoning for a hint of herbs.
26. Roast the bell pepper first for added smokiness.
27. Add a sprinkle of nutritional yeast for extra umami.
28. Stir in a spoonful of miso paste for a savory depth.
29. Top with croutons for a delightful crunch.
30. Garnish with fresh basil or parsley to add freshness.

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30 Secrets to Achieving the Perfect Kidney Bean and Vegetable Soup

1. Quality Broth: Use high-quality, flavorful broth as the base.
2. Homemade Beans: Cook beans from scratch if you have time—they’re creamier and more flavorful.
3. Low and Slow: Let the soup simmer slowly for deeper flavors.
4. Sautéing Veggies: Always start by sautéing vegetables to release their natural flavors.
5. Tomato Paste Boost: Add a tablespoon of tomato paste for richness.
6. Patience with Salt: Add salt gradually to avoid over-seasoning.
7. Don’t Rush the Garlic: Let it cook until just fragrant.
8. Save Some Beans: Blend a portion of the beans to thicken the soup.
9. Add Vegetables in Stages: Softer veggies like zucchini go in later.
10. Rest Time: Let the soup sit for a few minutes before serving.
11. Herb Sprigs: Add whole sprigs of thyme or rosemary and remove before serving.
12. Bay Leaf Bonus: A bay leaf brings subtle flavor—don’t forget to remove it!
13. A Little Acid: Lemon or vinegar at the end adds brightness.
14. Stale Bread Trick: Stir in stale bread chunks for a thicker texture.
15. Seasonal Veggies: Switch up vegetables based on what’s fresh.
16. Control Consistency: Adjust thickness by adding broth or blending.
17. Pinch of Sugar: A tiny bit of sugar balances acidity from tomatoes.
18. Spices: Try smoked paprika or cumin for a different twist.
19. Blend Half: For creaminess, blend a portion of the soup.
20. Nutritional Yeast: Adds a cheesy, nutty flavor.
21. Crispy Topping: Top with crispy chickpeas for added crunch.
22. Freeze-Friendly: This soup freezes well—make extra!
23. Fresh Parsley: Add at the end for a burst of freshness.
24. Add Grains: Stir in cooked grains for texture.
25. Squeeze of Citrus: Lemon or lime can brighten flavors.
26. Parmesan Rind: Adds savory richness to the broth.
27. Flavor Layering: Keep tasting and adjusting spices.
28. Pepper Heat: Add red pepper flakes for a bit of heat.
29. Chopped Tomatoes: Canned tomatoes add a bright flavor.
30. Serve Warm: Soup tastes best when served warm, not too hot.