fbpx Print
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.

Simple Vegan Bean Soup

  • Author: Simple Vegan Blog
  • Prep: 10 mins
  • Cook: 20 mins
  • Total: 30 mins
  • 2 1x
  • Main Dish, Gluten Free
  • Vegan, Mexican

Servings 2 1x

Scale Tap or hover over number to scale servings

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

  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