Wintery Red Kidney Bean & Veggie Soup Recipe

This is an excellent winter recipe (if I may say so myself). It’s so easy because you can pretty much add any veggies you like AND when you get sick of it as soup, you can thicken it up and make a stew out of it. You can also make a large amount or small amount – just add or reduce the amount of beans you use.

Ingredients

  • 2 cans red kidney beans** (or any beans you like) – drain most of the “juice” but retain a little
  • 1 can black beans
  • 1 can diced tomatoes (don’t drain)
  • 1 small can whole kernel corn (drained)
  • 2 cups vegetable stock
  • 1/2 small red onion (chopped)
  • handful of baby carrots (diced)
  • 1 clove garlic (chopped)
  • assorted vegetables based on what you have – I usually use red and yellow peppers (chopped) and green beans (canned or fresh)
  • 3/4 tsp cumin
  • 1/4 tsp chilli powder
  • fresh thyme
  • fresh basil
  • pepper to taste

Method:

  1. In a large pot, fry the onions and garlic in a bit of olive oil. Add 3/4 of the rest of the veggies, as well as the herbs, and fry for about 5 minutes.
  2. Pour about 1/4 of the diced tomatoes into the pot. Place the rest in a blender/food processor and then add to the pot.
  3. Add the stock and stir well.
  4. Blend the remaining 1/4 of the veggies and add to the pot.
  5. Blend the beans in your food processor and add to the mix. Stir in well.
  6. Add the corn.

Kidney Bean Soup and CornbreadYou can serve once everything is heated up nicely, but I like to make this earlier in the day and leave it simmering on low for several hours; this is the best way to draw out all the flavours. Serve with my amazing-if-I-may-say-so-myself cornbread.

Adaptations:

Use any different types of beans you like. You don’t have to blend all the beans; save some whole to add in (I usually add a few from each can of beans). Whatever works.  I’ve also chucked in some bay leaves, rosemary, chia seeds, and flax seeds. You can’t really go wrong! I’d recommend making a large pot of this as it keeps well and can also be frozen for later meals.

** I’ve made this recipe with gigantic 1 litre cans of beans (we were given them by our neighbour) – you can really adjust and use as little or as much as you like

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