Easy Kidney beans soup with vegetables

Make this easy yet wholesome vegan red kidney bean soup and enjoy it for your dinner. With just a few ingredients, you can make this healthy soup at home, even on your busy days.

Soup that uses beans or lentils and veggies is convenient to make at home on busy days yet nourishing. These are ideal for dinner as it requires less effort after a busy day.

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

Buying whole dried beans and cooking at home is much cheaper and healthier than canned beans.

Instant pot kidney bean soup recipe:

• 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 this 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 again 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, along with 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 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 done and serve the soup hot with a dash of olive oil.

Recipe Notes and variations:

• This recipe is very flexible, and you can use any beans or peas 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.
• If you make this soup with quick-cooking veggies like broccoli, cauliflower, cabbage, sweet potato, you need to cook it for only 1 or 2 minutes. 
• Do you love creamy kidney bean soup? Then blend this soup till you reach desired consistency. Top it with 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. You can increase water or broth content to adjust the consistency.
• Instead of red chili, you can use black pepper powder.

Storage instructions:

• 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 soup as and when required.

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