Check out this awesome kidney bean soup. Until I made this the other day, I had never had a kidney-bean based soup before – just the usual black or white bean variety. Well, ladies and gentlemen, I think we have a new favorite. I’ve nicknamed it “chili soup” because it has a wonderful comforting and spicy chili taste, and it is really great with the guacamole topping and a side of tortilla chips. The bonus is that this soup is even easier to make than my vegan chili because you only need one pot, and other than the onion, there’s no chopping or real “prep” work. Hurrah for easy meals!
The tortilla chips are great all crumbled-up in the soup, so this is perfect recipe to make if you already have a bunch of crushed-up chips at the bottom of the bag. Or, if you need to get some frustration out, you can go wild and punch the chip bag to crumble-up new ones yourself. *Cue Rocky’s Eye-of-the-Tiger music*
Notes – Vegan Chili Soup Recipe
- Use Ketchup instead of tomato paste. This is a great hack for those times when you don’t have any tomato paste on-hand (or don’t feel like opening a can for a measly tablespoon’s worth). I won’t tell anyone if you don’t.
- Blend the soup it or serve it straight-up. I’ve included both options below.
- You don’t HAVE to serve it with tortilla chips. But you really should.
- The recipe halves very easily since it calls for 2 of each main ingredient, but it also freezes well so you may eventually find yourself doubling the full batch (which serves 6).
Vegan Chili Soup (Kidney Bean Soup w/ Guacamole)
- Prep Time: 20 mins
- Cook Time: 40 mins
- Total Time: 1 hour
- Yield: 6 1x
Ingredients
- 2 Tbsp olive oil
- 2 medium onions, chopped
- 2 garlic cloves, chopped
- 1 Tbsp cumin
- 1 Tbsp paprika
- 1/2 tsp dried oregano
- 1/4 tsp cayenne pepper
- 3 x 14 oz / 400 g cans of kidney beans, rinsed and drained
- 1 x 14 oz / 400 g can diced tomatoes
- 1 Tbsp tomato paste (or ketchup)
- 4 cups vegetable broth
- Salt and pepper
Guacamole (optional)
- 2 avocados
- 1 small red onion, diced
- 1 Tbsp cilantro, chopped
- 1 lime, juiced
Toppings
- Corn chips
Instructions
- In a large stockpot, heat the olive oil over medium heat. Add the onions and garlic, and sauté until tender, about 3 minutes.
- Add all your spices at once, and stir it well to combine.
- Next add the kidney beans, diced tomatoes, and tomato paste. Stir well to combine and cook for another 2 minutes.
- Add the vegetable broth, and bring to a simmer. Simmer the soup, covered, for about 30 minutes and then remove it from the heat.
- If you plan on serving the soup with the guacamole salsa, prepare it while the soup simmers.Simply combine the guacamole ingredients in a bowl and mash until combined but still chunky. Set aside.
- You can serve the soup as-is (it will be more of a stew than a soup), or use an immersion blender or regular blender to blend the soup (if using a regular blender, be sure to cool your soup before blending).
- Once the soup is smooth, return it to the heat and let it simmer for another minute or two, and season it with salt and pepper.
Notes
Adapted from: http://www.macheesmo.com/2010/02/kidney-bean-soup/
