Hearty Kidney Bean and Vegetable Soup Recipe for Cozy Nights

Steaming bowls of comfort emerge from kitchens everywhere, with this hearty kidney bean and vegetable soup recipe delivering pure warmth.

Packed with robust flavors and nutritious ingredients, the soup beckons with its rich, aromatic essence.

Tender kidney beans mingle seamlessly with a colorful medley of fresh vegetables, creating a delightful culinary experience.

Each spoonful promises a symphony of textures and tastes that dance across your palate.

The recipe balances simplicity with deep, satisfying flavors that nourish both body and soul.

Simmered to perfection, this soup transforms humble ingredients into a spectacular meal that feels like a loving embrace.

You’ll want to ladle this comforting creation into bowls and savor every single spoonful.

What Goes in Kidney Bean Veggie Soup

• Kidney Beans: Hearty legumes that provide protein and texture to the soup.
• Vegetables: Onion, Carrots, Celery, Potatoes: Classic soup vegetables that create a rich and flavorful base.
• Spinach: Fresh green that adds nutrition and a vibrant color to the dish.

• Tomatoes: Adds depth and acidity to the soup's flavor profile.
• Broth: Creates the liquid foundation for the soup, enhancing overall taste.

• Bay Leaf, Spices: Provide aromatic depth and enhance the soup's overall flavor complexity.
• Butter: Adds richness and a smooth finish to the soup.

Tools for Preparing Hearty Veggie Soup

• Slow Cooker: Essential for hands-off, easy soup preparation.
• Large Spoon: Perfect for stirring ingredients together.
• Cutting Board: Needed for chopping vegetables.
• Sharp Knife: For precisely dicing onions, carrots, celery, and potatoes.
• Measuring Spoons: Help add the right amount of spices.

Directions for Kidney Bean and Veggie Soup

Step 1: Chop and Combine Ingredients

Grab your cutting board and slice onions, carrots, and celery into small pieces.

Dice potatoes into bite-sized cubes.

• Kidney beans
• White beans
• Diced tomatoes
• Vegetable broth
• Dried herbs
• Bay leaf

Mix everything together until well combined, creating a vibrant and fragrant base for your soup.

Step 2: Slow Cook the Soup

Cover the slow cooker with its lid and set the temperature to low.

Let the ingredients simmer and meld together for 6 hours.

During this time, the vegetables will soften and release their delicious flavors into the broth.

Step 3: Add Finishing Touches

After 6 hours, check the vegetables to ensure they are tender.

Gently stir in fresh spinach leaves and a pat of butter.

The spinach will wilt quickly, adding a beautiful green color and nutritious boost to your soup.

Step 4: Final Simmering

Replace the lid and continue cooking for an additional 30 minutes.

This allows the spinach to incorporate fully and the butter to enhance the soup’s rich, creamy texture.

Step 5: Serve and Enjoy

Ladle the hot soup into bowls.

The soup can be served immediately or kept warm for a couple of hours, making it perfect for a cozy meal anytime.

Soup Tips for Rich Flavor and Texture

• Stir ingredients thoroughly before cooking to ensure even distribution of spices and flavors throughout the soup.
• Cut vegetables into similar-sized pieces for consistent cooking and balanced texture in each spoonful.
• Add fresh spinach at the end to preserve its nutrients and vibrant green color, preventing overcooking.
• If soup appears too thick, add extra broth or water during cooking to maintain desired liquid level and prevent burning.
• This soup freezes wonderfully for up to 3 months, making it perfect for batch cooking and quick future meals.

Ways to Change Up Kidney Bean Soup

• Vegan Power Soup: Replace butter with olive oil and use vegetable broth for a completely plant-based version.
• Protein Boost Soup: Add diced chicken or turkey for extra protein and a non-vegetarian option.
• Gluten-Free Comfort Soup: Verify all ingredients are certified gluten-free and use tamari instead of traditional soy sauce.
• Mediterranean Kidney Bean Soup: Include oregano, swap some vegetables with zucchini, and top with crumbled feta cheese for a regional variation.

Serving Suggestions for Vegetable Soup

• Cozy Bread Companions: Slice crusty sourdough or rustic whole wheat bread to dunk into this hearty soup, soaking up all those delicious flavors.
• Protein Power-Up: Top with crumbled feta cheese, diced grilled chicken, or toasted pumpkin seeds for extra protein and crunch.
• Herb Garden Sprinkle: Garnish with fresh chopped parsley, basil, or chives right before serving to add bright, fresh notes and beautiful color to the soup.
• Creamy Twist Option: Swirl in a dollop of Greek yogurt or sour cream to create a richer, more luxurious texture that complements the robust bean and vegetable base.

Storage for Kidney Bean and Veggie Soup

• Transfer cooled soup to airtight containers and store in the refrigerator for 3-4 days. Seal tightly to prevent absorption of other food odors.
• Pour soup into freezer-safe containers or heavy-duty freezer bags, leaving one inch of space for expansion. Freeze up to 3 months for best quality.
• Pour soup into microwave-safe bowl. Heat on medium power in 1-minute intervals, stirring between each interval until thoroughly warmed. Check temperature before serving.
• Pour soup into saucepan. Warm over medium-low heat, stirring occasionally to prevent sticking. Add a splash of water or broth if soup seems too thick. Heat until steaming hot and serve.

FAQs

• Is this soup nutritious?

Yes, it’s packed with protein from kidney beans, vitamins from vegetables like carrots and spinach, and provides a balanced meal with low-fat ingredients.

• Can I make this soup if I'm vegetarian?

Absolutely! The recipe is already vegetarian-friendly and uses plant-based proteins from beans and vegetables.

• Do I need any special cooking skills to prepare this soup?

No, this is a very beginner-friendly recipe. It’s a dump-and-cook method in a slow cooker, requiring minimal cooking skills and effort.

• How can I add more flavor to the soup?

You can enhance flavor by adding fresh herbs like thyme or rosemary, or a splash of lemon juice at the end for brightness.

Kidney Bean and Vegetable Soup Why It’s a Comfort Classic

• Toss ingredients into the slow cooker with minimal chopping, making this recipe a breeze for busy home cooks who want delicious meals without spending hours in the kitchen.
• Packed with kidney beans, vegetables, and spinach, this soup delivers a wholesome blend of protein, fiber, and essential vitamins that support overall health and wellness.
• Perfect for chilly days or when you need a warm, hearty meal that hugs your soul and provides maximum satisfaction with minimal effort.
• Easily adaptable for different dietary needs, this soup welcomes customization and appeals to both kids and adults with its rich, comforting flavors.

Kidney Bean And Vegetable Soup Recipe

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4.7 from 16 reviews

• Total Time: 6 hours 45 minutes
• Yield: 6 1x

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Description

Hearty kidney bean and vegetable soup combines nutritious ingredients from Mexican culinary traditions. Rich legumes and colorful vegetables create a comforting meal you’ll savor with each spoonful.

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Ingredients

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Vegetables:

• 1 big onion, chopped
• 2 carrots, peeled and chopped
• 2 celery sticks, sliced
• Red potatoes, cut up
• 1 bag baby spinach

Beans and Legumes:

• 1 can chickpeas, rinsed
• 1 can kidney beans, rinsed

Liquids and Seasonings:

• 1 big can crushed tomatoes
• Vegetable broth
• 1 bay leaf
• Cajun spice (Tony’s)
• Butter

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Instructions

1. In a slow cooker, combine diced onions, carrots, celery, potatoes, kidney beans, white beans, canned tomatoes, vegetable broth, aromatic spices, and bay leaf. Thoroughly mix the ingredients to ensure even distribution.
2. Cover the slow cooker and set to LOW temperature. Allow the soup to simmer gently for 6 hours, letting the flavors meld and vegetables tenderize.
3. After 6 hours, verify the vegetables are tender and easily pierced with a fork. Fold in fresh spinach leaves and add butter, stirring gently to incorporate.
4. Replace the lid and continue cooking for an additional 30 minutes, allowing the spinach to wilt and butter to melt into the soup.
5. Once cooking is complete, remove the bay leaf. Serve the soup piping hot, or maintain a warm temperature for up to 2 hours for continued enjoyment. The soup can be stored in the refrigerator and reheated for later meals.

Notes

• Adjust liquid levels by adding extra broth if soup becomes too thick during slow cooking.
• Consider using dried kidney beans instead of canned for more authentic flavor and lower sodium content.
• Include gluten-free options by confirming broth and checking ingredient labels carefully.
• Swap butter with olive oil to create a vegan-friendly version of the soup.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Category: Lunch, Dinner, Snacks
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 6
• Calories: 150
• Sugar: 4 g
• Sodium: 500 mg
• Fat: 3 g
• Saturated Fat: 1 g
• Unsaturated Fat: 2 g
• Trans Fat: 0 g
• Carbohydrates: 27 g
• Fiber: 7 g
• Protein: 6 g
• Cholesterol: 5 mg