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    Home » Recipes » Kidney Bean Recipes

    Red Kidney Beans Soup (Easy & Vegan Recipe)

    Modified: Jun 3, 2025 Published: May 10, 2021 by Sravanthi Chanda. 4 Comments

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    4.78 from 9 votes
    Detailed Steps Jump to Recipe

    Looking for a comforting and flavorful soup to warm you up? This vegan red kidney bean soup combines tender kidney beans with aromatic spices for a hearty dish. Follow my simple steps to make it effortlessly!

    You can make this soup at home with a few simple ingredients, even on busy days.

    Red Kidney beans soup in a white bowl with rich broth and hearty vegetables.

    Soups that use beans, lentils, and veggies are convenient at home on busy days yet nourishing. They are ideal for dinner as they require less effort after a busy day.

    I make this soup very often for dinners using seasonal veggies. However, to make quick dinners, always cook and store a batch of beans in the freezer or refrigerator.

    If you love hearty soups like me, try my potato lentil soup recipe and black-eyed peas soup recipe. They are simple to make and make a delicious meatless dinner.

    I cooked soaked kidney beans in the Instant Pot and used them to make this red bean soup recipe. You can use canned kidney beans instead.

    Jump to:
    • Detailed Steps
    • Recipe Notes and variations
    • Storage
    • Recipe

    Detailed Steps

    Please check the recipe card for stovetop instructions.

    Step 1: Sautéing chopped onions in oil for red beans soup base.

    Step 1: Start Instant pot in saute mode. Once it is hot enough, add oil and finely chopped onions to it.

    Step 2: Cooking onions until translucent in the Instant Pot for soup preparation.

    Step 2: Let them fry for a couple of minutes.

    Step 3: Adding chopped potatoes, carrots, and bottle gourd to the pot for soup.

    Step 3: Now add the veggies of your choice. I used bottle gourd (calabash), carrots, and potatoes. You can use any squash, sweet potato, pumpkin, or veggies of your choice. Mix them well.

    Adding chopped tomatoes to sautéed vegetables in the Instant Pot.

    Step 4: To this veggie mixture, add tomato puree. Chopped or pureed tomatoes will also work for this recipe.

    Adding spices and seasonings to the Instant Pot for kidney beans soup.

    Step 5: Give it a good stir and add spice powders and herbs - dried thyme, dried oregano, red chili powder, cumin powder, and salt.

    Adding cooked kidney beans to the Instant Pot for the soup preparation.

    Step 6: Add cooked kidney beans and water to this. If you are using canned beans, drain, rinse and add them.

    Mixing kidney beans with vegetables and broth in the Instant Pot.

    Step 7: Mix everything well and deglaze the pan if required.

    Setting the Instant Pot to pressure cook for kidney beans soup.

    Step 8: Switch off the saute mode and close the Instant pot with its lid. Start the Instant pot again with manual or pressure cook mode and cook it for 5 minutes on high pressure.

    Fully cooked kidney beans soup in the Instant Pot, ready to serve.

    Step 9: Once the Instant pot beeps, switch it off and wait till pressure is released naturally. Enjoy the hot vegetable soup with kidney beans and a slice of toasted bread or crackers!

    Recipe Notes and variations

    • This recipe is very flexible. Instead of red kidney beans, you can use other beans like pinto beans, black beans, black-eyed peas, or chickpeas to make this soup.
    • I have used gourd, potatoes, and carrots to make this recipe, but you can use any veggies of your choice. Adjust the cooking time according to the veggies used.
    • Do you love creamy kidney bean soup? Then blend this soup till you reach desired consistency. Add a dash of cashew cream or coconut cream for additional flavor. As we like chunky soup, I have served the soup as it is. 
    • This recipe yields a thick soup that looks like a stew. To adjust the consistency, you can increase the water or broth content.
    • I used plain water while making this soup. You can also use vegetable broth or chicken broth to make this bean vegetable soup.
    • This recipe is mildly spiced. You can top it with red pepper flakes or freshly ground black pepper to make it spicier.
    • Garnish the bean soup with finely chopped fresh cilantro leaves, parsley, or mint to flavor it. 
    vegetable kidney bean soup in a bowl

    Storage

    • This soup stores well for a day or two in the refrigerator. 
    • You can store this in the freezer if you plan to use it later. I usually keep cooked kidney beans in the freezer and make this vegetable bean soup as and when required.

    Looking for more kidney beans recipes? Check these out!

    • bean curry with vegetables in a bowl
      Indian Red Kidney Bean Curry Recipe
    • Kidney beans -Rajma - Avocado salad
      Red Kidney Bean Salad with Avocado - Rajma Salad
    • Pasta soup with vegetables and beans (Pasta Fagioli)
    • rice and beans in a bowl
      Easy rice and beans (Instant pot & Stovetop recipe)

    Have you tried this recipe? Provide your feedback by giving a star rating and/or leaving comments. And don't forget to share the recipe with others on Facebook, Instagram, Pinterest, or Twitter.

    Recipe

    Kidney beans soup in a white bowl with rich broth and hearty vegetables.

    Red Kidney Bean Soup with Veggies

    By: Sravanthi Chanda
    Make this simple red beans soup and enjoy it for your dinner. With few ingredients, you can make this soup at home, even on your busy days.

    Rate this recipe by clicking the stars!

    4.78 from 9 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 20 minutes mins
    Course Soup
    Cuisine Global
    Servings 4
    Calories 364 kcal

    Equipment

    • Instant Pot
    • Dutch oven
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    Ingredients
      

    • 3.5 cups kidney beans Cooked, Around two 15 oz cans
    • 3.5 cups mixed veggies chopped into cubes
    • 1 cup tomato puree
    • ½ cup onion chopped finely
    • ½ teaspoon dried oregano
    • ¼ teaspoon dried thyme
    • ½ teaspoon red chili powder
    • ½ teaspoon cumin powder
    • 1 tablespoon oil
    • 2.5 cups water or vegetable stock

    Instructions
     

    Instant pot kidney bean soup

    • Start Instant pot in saute mode. Once it is hot enough, add oil and finely chopped onions to it. Let them fry for a couple of minutes.
    • Now add veggies of your choice. I used bottle gourd (calabash), carrots, and potatoes. You can use any squash or sweet potato or pumpkin or any veggies of your choice. Mix them well.
    • To these veggies mixture, add tomato puree. Chopped or pureed tomatoes will also work for this recipe.
    • Give it a good stir and add spice powders and herbs - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
    • Add cooked kidney beans and water to this. If you are using canned beans, drain, rinse and add them.
    • Mix everything well and deglaze the pan if required.
    • Please switch off the saute mode and close the Instant pot with its lid. Start the Instant pot with manual or pressure cook mode and cook it for 5 minutes on high pressure.
    • Once the Instant pot beeps, switch it off and wait till pressure is released naturally. Enjoy the hot vegetable soup with kidney beans and a slice of toasted bread or crackers!

    Stovetop instructions

    • Heat a thick bottomed pan or dutch oven. Once it is hot, add oil and fry chopped onions in it.
    • Add veggies of your choice once onions turn translucent. Mix it well.
    • Now add tomato puree. Then add herbs and spice powders - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
    • Mix everything well and add cooked kidney beans and water to the pot.
    • Cook this on a medium flame for about 10 minutes to 15 minutes till the veggies are cooked thoroughly. Cooking time depends on the veggies used. Stir in between to avoid sticking to the pan.
    • Switch off the flame once the soup is done. And serve the veggie bean soup hot with a dash of olive oil.

    Notes

    Nutrition values are my rough estimates. Please feel free to use your calculator if you rely on them for your diet.

    Nutrition

    Calories: 364kcalCarbohydrates: 65gProtein: 20gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 2gTrans Fat: 1gSodium: 109mgPotassium: 1288mgFiber: 20gSugar: 5gVitamin A: 8501IUVitamin C: 27mgCalcium: 108mgIron: 8mg
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    Comments

    1. Sanya says

      October 13, 2021 at 11:14 pm

      5 stars
      I had a can of cooked red beans so I made this today and it came out so good. I added carrots and bottle gourd too but replaced the potatoes with French beans. I did increase the quantity of the spices a little and added some chopped cilantro at the end. Was a hit with my family!

      Reply
      • Sravanthi says

        October 16, 2021 at 9:47 am

        Thank you so much, Sanya for the feedback. And I am so glad that you and your family enjoyed this recipe!

        Reply
    2. Angela says

      August 22, 2021 at 4:05 pm

      5 stars
      I really loved how easy & versatile this recipe was. I didn't intend to cook this (!) tonight, but couldn't cook what I had planned. I pulled this recipe up from my bookmarks & VOILA, made a satisfying dinner. All the ingredients.. I had on hand and used red onion, sweet potato and green beans.

      Also good for those on a budget.

      Reply
      • Sravanthi says

        August 23, 2021 at 4:43 pm

        Thank you so much, Angela, for your rating and feedback. I am happy you loved the recipe and enjoyed it as much as we do 🙂

        Reply
    4.78 from 9 votes (7 ratings without comment)

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    Sravanthi Chanda standing in a rose garden, wearing a light green embroidered sweater and patterned black kurta, smiling softly with trees and flowers in the background.

    I'm Sravanthi Chanda and I share Indian lunch and dinner recipes on my blog. These easy-to-follow recipes are made from scratch using fresh ingredients and come with step-by-step photos, perfect for family meals.

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