Kidney Bean Soup

Kidney beans are a great source of plant-based protein and are commonly used in vegetarian and vegan dishes.

This is vegan, gluten free and high protein recipe. Dish can be prepared in 50 minutes. Recipe requires some culinary experience (medium difficulty). Number of ingredients: 14.

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Medium

Kidney Bean Soup

Cooking Method: Boiling Cuisine: International Courses: Gluten free, Lunch, Soup, Vegetarian Recipe Keys: Gluten Free High Protein Vegan

Difficulty: Intermediate Prep Time 15 min Cook Time 30 min Rest Time 5 min Total Time 50 mins

Servings: 4 Calories: 1000

Best Season: Suitable throughout the year

Ingredients

Servings

• 2 cup Kidney beans
• 1 medium Onion
• 2 medium Carrot
• 2 stalk Celery stalks
• 2 clove Garlic cloves
• 4 cup Vegetable broth
• 2 tablespoon Tomato paste
• 1 teaspoon Dried thyme
• 1 teaspoon Dried oregano
• 1 leaf Bay leaf
• 1 teaspoon Salt
• 0.5 teaspoon Black pepper
• 1 tablespoon Olive oil
• 1 tablespoon Fresh parsley

Instructions

1. Rinse and drain the kidney beans.
2. In a large pot, heat olive oil over medium heat.
3. Add chopped onion, carrot, celery, and garlic cloves. Sauté until vegetables are softened.
4. Add kidney beans, vegetable broth, tomato paste, dried thyme, dried oregano, bay leaf, salt, and black pepper to the pot.
5. Bring the soup to a boil, then reduce heat and simmer for 25-30 minutes.
6. Remove the bay leaf and discard.
7. Serve the kidney bean soup hot, garnished with fresh parsley.

Nutrition Facts

Servings 4

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Amount Per Serving

Calories 250kcal

% Daily Value *

Total Fat 4g7%

Total Carbohydrate 42g15%

Sugars 3g

Protein 12g24%

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* The Percentage Daily Values are calculated from a 2,000 calorie diet. Your specific daily value may vary, depending on your individual calorie requirements.