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.
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!
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
- 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.
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
- 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.
- Add the fresh cilantro and cook for one to two minutes more.
- Add the rest of the ingredients and cook for about 10 to 15 minutes.
- 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
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).
★★★★★
Hi Julie! So glad your you and husband enjoyed it 🙂 Have a nice day!
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!
Hi Melanie! You’re so welcome 🙂 Have a nice day!
While I made this with some my own twist, I followed your recommendation on the spices and veggies, really is so delicious.
★★★★★
Hi Abby! I’m so happy to hear that 🙂
Hi. I don’t like spicy food at all. What can I replace the chili pepper with?
Hi Antrelise! Just omit it 🙂
I plan to make the vegan soup tomorrow, but, am having difficulty finding how to make a vegan broth–no chicken or beef broth–.
Hi Ceci! We have 2 recipes: https://simpleveganblog.com/vegetable-stock-oil-free/ and https://simpleveganblog.com/how-to-make-vegetable-broth/ Hope you like them!
hi, can i add more vegies to this dish like kale and celery ? thanks
Hi Butter! Of course, feel free to add any veggies you like 😀
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
Hi Patrycia! I’m so glad you like our gf recipes 🙂 We’ll share more. Have a nice day!
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!
★★★★★
Hi Kathi! Thank you so much 😀 Sounds great!
You guys are my favorite “go-to” for my vegan lifestyle, and I love your blog posts! Fun, interesting, personable, and of course, delightful recipes! ❤️
Thank you!
Thanks a lot Kathi, you’re so kind! <3
This tastes so yummy with sliced avocados on top of finished soup!! 😉
★★★★★
Hi Shali! Thanks a lot 😀 Avocados are soooooo delicious! 😉
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.
Hi Michelle! Thanks a lot 😀 Whole grains are the perfect side for this recipe!