Kidney Bean and Vegetable Soup (Print version)
A hearty one-pot Kidney Bean and Vegetable Soup with tomatoes, potatoes, carrots, celery, and kale.
# Ingredients:
For the soup base
01 -
2 tablespoons olive oil
02 -
1 medium yellow onion, diced
03 -
2 medium carrots, sliced
04 -
2 celery ribs, sliced
05 -
1 teaspoon fine salt, plus more to taste
06 -
4 cloves garlic, minced
07 -
2 tablespoons tomato paste
08 -
1 1/2 teaspoons Italian seasoning
09 -
1/2 teaspoon smoked paprika
10 -
1 bay leaf
For the soup
11 -
1 can (14.5 oz or 410 g) diced tomatoes with juices
12 -
2 medium Yukon Gold potatoes, diced into 1/2-inch pieces
13 -
2 cans (15 oz each or 425 g each) kidney beans, drained and rinsed
14 -
5 cups (1.2 L) low-sodium vegetable broth
15 -
3 cups chopped kale, tough stems removed
16 -
1 tablespoon fresh lemon juice
17 -
Black pepper, to taste
18 -
Chopped parsley, for serving
# Instructions:
01 -
Heat the olive oil in a large pot over medium heat. Add the onion, carrots, celery, and salt. Cook for 7-8 minutes, stirring often, until the onion is soft and the carrots look glossy.
02 -
Add the garlic, tomato paste, Italian seasoning, smoked paprika, and bay leaf. Cook for 1 minute, stirring constantly, until the tomato paste darkens slightly and smells savory.
03 -
Stir in the diced tomatoes, potatoes, kidney beans, and vegetable broth. Bring to a boil, then reduce the heat and simmer uncovered for 18-22 minutes, until the potatoes are tender.
04 -
Use the back of a spoon to mash some of the beans and potatoes against the side of the pot. Stir them back into the broth to give the soup more body.
05 -
Stir in the chopped kale and simmer for 3-5 minutes, until tender and bright green. Remove the bay leaf.
06 -
Stir in the lemon juice. Taste and add more salt and black pepper as needed. Serve hot with parsley and a small drizzle of olive oil if desired.
# Good to know:
01 -
Use canned kidney beans for the fastest version.
02 -
If using dried kidney beans, cook them fully before adding them to the soup.
03 -
The soup thickens after chilling. Add broth or water when reheating.