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Ingredients

Red Kidney Beans, Chili powder, Turmeric powder, Dried Oregano, Dried Basil, Black Pepper, Salt, Cumin, Beef stock cube, Bay leaves, Apple Cider vinegar, Tomato paste, Onion, Potato, Celery stalk, Carrot, Tomato, Garlic Clove.

Bean soup uses red kidney beans, which contribute a creamy texture to the dish. Bean soup uses a blend of spices, including an array of spices. Bay leaves provide an earthy aroma, and apple cider vinegar adds a tangy flavor. Tomato paste adds a concentrated flavor that ties everything together.

Instructions

It is important to soak kidney beans overnight in water. To do this, add the kidney beans to a pot, rinse them with tap water, and then drain. Repeat this process one or two more times. By the next morning, the beans will have softened. Drain the soaking water and set the beans aside. This extra step will reduce the cooking time by about twenty minutes.

Begin by heating a pot and adding olive oil. Once the oil is hot, add the chopped onion and sauté for 3 to 4 minutes, or until it turns golden brown. Next, incorporate the spices: dried basil, cumin, chili powder, salt, black pepper, dried oregano, and turmeric powder. Stir in the tomato paste. Then add the chopped carrots, potatoes, and celery, cutting them into medium-sized cubes. This process should take about 2 to 4 minutes. After that, add the chopped fresh tomatoes and bay leaves to the pot, along with the minced garlic.

Add approximately four cups of water to the pot, along with the kidney beans, bay leaves, and beef stock. Stir well and bring the mixture to a boil. Then, add the celery and apple cider vinegar. Once boiling, reduce the heat and simmer. If you are using dried beans, simmer for 45 to 60 minutes; if using canned beans, simmer for 25 minutes. Check whether the beans and potatoes are tender.

Taste the soup and adjust the seasoning as needed once the beans and potatoes are tender. Remove the bay leaves and ladle the soup into bowls. Garnish with herbs such as parsley. If you prefer a thicker bean soup, mash a few beans and potatoes in the pot. For a vegetarian option, substitute vegetable stock for beef stock. For a meatier option, consider adding ground meat and green peppers.

What to Serve with Bean Soup?

Bean Soup is a healthy meal that consists of protein and vegetables. It is a one-pot meal that is exceptionally delicious when served with buttered bread. Throw a few pieces of feta or sprinkle with Parmesan. Consider the following side dishes: Rice, Garlic Bread, and Marinated Olives; Naan, Pita bread, Arabic Bread.

How to Store Bean Soup?

Store in the fridge for three to four days. Bean soup freezes well. Place the beans in an airtight container or freezer-proof packet. To defrost, remove it from the freezer and thaw it on the countertop.

Expert tips

The cooking time for red bean soup varies from 60 minutes to 90 minutes, depending on the beans’ softness. Soak the beans overnight to reduce cooking time, or use canned beans as a substitute. If you only have a few hours to soak the beans and they are still too hard, you can precook them separately and add them to the pot of soup base mixture.