Kidney beans soup

Make this easy yet wholesome vegan kidney beans soup and enjoy it for your dinner. With few ingredients and an Instant pot, you can make this healthy soup at home even on your busy days.

Soup that uses beans or lentils and veggies are 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. 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 beans 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 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 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 kidney beans and vegetable soup hot along with a slice of toasted bread or crackers!

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. 
• As we like a chunky soup, I have served the soup as it is. You can blend this soup to make this soup creamy. Top it with a dash of cashew cream or coconut cream for additional flavor.
• This recipe yields a thick soup that looks like a stew. You can increase water or broth content to adjust the consistency.

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