This vegan red bean soup is one of the quickest and tastiest options for a satisfying meal. You can prepare it in just 30 minutes with a can of red beans and a simple assortment of vegetables like onions, carrots, potatoes, celery, and fragrant spices. This soup is perfect for those observing a plant-based diet or looking for a meat-free meal, as it is packed with plant proteins from the red beans. It’s a hearty dish ideal for spring and autumn, made with everyday ingredients and full of flavor. Even meat lovers can enjoy this soup by adding a can of meat stew for a heartier version. Serve it garnished with fresh herbs for a wholesome and nutritious meal that will have your family asking for seconds!
Recipe Details:
- Difficulty: Easy
- Calories: 194.86 kcal/serving
- Servings: 6
- Prep & Cook Time: 30 minutes (plus 10 minutes resting time)
Macronutrients (Per Serving):
- Protein: 7.17g
- Fat: 6.19g
- Carbohydrates: 27.72g
Ingredients for 6 servings:
- 15.9 oz (450g) canned red beans (drained)
- 4 medium potatoes
- 1 onion
- 1 carrot
- 3.5 oz (100g) celery stalks
- 1 red bell pepper
- 2 garlic cloves
- 1 bay leaf
- 2 tbsp sunflower oil
- Ground black pepper, to taste
- Sweet paprika, to taste
- Salt, to taste
- 2 quarts (2 liters) water
For serving:
- Fresh herbs (cilantro or parsley)
- Lemon wedges
Step-by-Step Instructions:
Prepare the Ingredients:
Gather all the ingredients for the soup. Dice the potatoes, chop the celery stalks, bell pepper, and onion. Slice the garlic and carrot into thin strips or grate the carrot. Drain the liquid from the canned red beans.
Start the Soup:
In a large pot, bring 2 quarts (2 liters) of water to a boil. Once boiling, add the diced potatoes, season with salt and black pepper, and cook for 10 minutes.
Prepare the Sautéed Vegetables:
While the potatoes are cooking, heat the sunflower oil in a skillet. Add the chopped onion and garlic and sauté for 3 minutes, stirring frequently. Then add the celery, bell pepper, and carrot. Continue cooking over low heat for another 5 minutes until the vegetables soften.
Add the Vegetables to the Soup:
Transfer the sautéed vegetables into the pot with the potatoes. Bring the soup back to a boil, then reduce the heat and simmer for 7 more minutes.
Add the Beans and Spices:
Drain the liquid from the red beans and add them to the soup. Then add the bay leaf, sweet paprika, and any other preferred spices. Let the soup cook for an additional 5 minutes, then turn off the heat.
Rest and Serve:
Allow the soup to rest with the lid on for at least 10 minutes before serving. This allows the flavors to meld together. When ready to serve, garnish the soup with freshly chopped cilantro or parsley and add a wedge of lemon for a refreshing twist.
Chef’s Note:
For an added touch of tanginess, you can stir in some fresh tomatoes or a spoonful of tomato paste dissolved in water. You can also enhance the protein content by adding a can of white beans along with the red beans.
Tips and Variations:
If you’re not strictly vegan or avoiding animal products, try making the vegetable sauté using a blend of vegetable oil and butter for a richer flavor. This combination brings out the aroma and depth of the sautéed vegetables even more.
This hearty vegan red bean soup is a delicious, nutritious option that’s sure to please everyone at the table!
