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Simple Vegan Blog

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Simple Vegan Bean Soup

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Simple Vegan Bean Soup. - This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.

The weather in Spain is so warm, especially here in the south. It’s sunny most of the year, but as I’m not used to the cold weather, I don’t like it and I’m making hot beverages, soups and stews all the time and also thinking of summer.

This simple vegan bean soup is a super quick recipe, that’s why I love it so much (well, I also love it because it tastes like heaven!). You just need to cook the veggies until golden brown, add the rest of the ingredients, cook for about 10 minutes and your delicious, healthy, comforting soup is ready to serve.

Simple Vegan Bean Soup. - This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.

I cook every single day because I want to eat healthy and homemade food is the best choice, besides, I’m a food blogger, so this is my job, but after all those years cooking I’m still surprised for all the delicious, quick and easy recipes that can be made just using healthy ingredients. In addition, I’m saving so much money cooking at home, it’s a win win!

Simple Vegan Bean Soup. - This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.

Tips:

  • Feel free to use any oil, chili pepper (dry or fresh), veggies, beans or spices you want, this recipe always work.
  • You can also use any other cooked or canned legumes of even add them dry, just soak them overnight and cook until they’re soft.

Simple Vegan Bean Soup. - This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.

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Simple Vegan Bean Soup

★★★★★ 5 from 4 reviews
  • Author: Simple Vegan Blog
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 minutes
  • Yield: 2 1x
  • Category: Main Dish, Gluten Free
  • Cuisine: Vegan, Mexican

This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.

Simple Vegan Bean Soup. - This vegan bean soup is so easy to make. You just need to cook the veggies until golden brown, add the rest of the ingredients and cook for 10 minutes.
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Ingredients

  • 2 tbsp extra virgin olive oil
  • 1/2 chopped fresh red chili pepper
  • 2 sliced cloves of garlic
  • 1/2 chopped onion
  • 1/2 chopped red bell pepper
  • 1/2 chopped green bell pepper
  • 1 chopped carrot
  • 1 handful of fresh cilantro, chopped
  • 1 1/2 cups water
  • 15 oz canned or cooked kidney beans (400 g)
  • 1/2 cup frozen corn kernels (80 g)
  • 1/2 tsp sea salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp sweet paprika
  • 1 tsp ground cumin

Instructions

  1. Heat the oil in a large pot and cook the veggies (the chili pepper, garlic, onion, red bell pepper, green bell pepper and carrot) over medium-high heat until golden brown. Stir occasionally.
  2. Add the fresh cilantro and cook for one to two minutes more.
  3. Add the rest of the ingredients and cook for about 10 to 15 minutes.
  4. Keep in a sealed container in the fridge for up to a week. You can also freeze the soup.

Nutrition

  • Serving Size: 1/2 of the recipe
  • Calories: 401
  • Sugar: 10,6 g
  • Sodium: 1144,8mg
  • Fat: 15,9 g
  • Saturated Fat: 2,3 g
  • Carbohydrates: 52,2 g
  • Fiber: 13,3 g
  • Protein: 14,3 g

About Iosune

Hey, I’m Iosune! I am a recipe developer, writer and author of Simple Vegan Meals and Simple Vegan Smoothies CookBooks.

Find me on Twitter, Instagram, and Pinterest.

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Reader Reviews

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  1. Julie Kellett says

    March 4, 2019 at 20:46

    My husband loves this soup! It’s delicious! The only thing I changed was a swapped the water for vegetable broth and use whatever beans I have on hand (I’ve used black beans, kidney beans and white kidney beans).

    ★★★★★

    Reply

  2. Melanie says

    February 17, 2019 at 01:59

    I made a version of this recipe with cranberry beans…one of my favorites. It was simple and tasty. A great combo in my book. Thank you for the recipe!

    Reply

  3. Abby Kuo says

    January 16, 2019 at 12:59

    While I made this with some my own twist, I followed your recommendation on the spices and veggies, really is so delicious.

    ★★★★★

    Reply

  5. Ceci says

    April 28, 2018 at 23:52

    I plan to make the vegan soup tomorrow, but, am having difficulty finding how to make a vegan broth–no chicken or beef broth–.

    Reply

  7. Patrycia says

    July 30, 2017 at 18:36

    I love every single gluten free recipes. I tryied so many but still not all.

    This soup its amazing! It kinda hot/sweet and its so good even when someone doesn’t like hot food like my fiance.
    Please do more gluten free recipes <3

    Reply

  8. Kathi Whitson says

    February 20, 2017 at 18:10

    I am an devoted viewer of your delightful blog, and have made many of your recipes! I have made this recipe twice, and it is a new favorite…delicious and easy! I make a double recipe and freeze half…it is even better reheated!
    Both times I used 2 cups of dried beans (2 varieties-pretty!), soaked and cooked with onion and bay leaf, instead of the canned kidney beans. The second time, I added a can of vegetarian refried beans to add a bit of creaminess, and smoked salt and smoked paprika for a bit of smokiness.
    That sealed it! Mmmmmm! I live in California, just outside Yosemite National Park, and comfort vegan food is always a big hit!

    ★★★★★

    Reply

  10. Michelle says

    January 31, 2017 at 22:30

    This looks so good and I love how easy it is to make. I will definitely be making it this week. I love anything with beans that I can use as the main dish and add a side of whole grains like brown rice or quinoa.

    Reply

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