Red Bean Vegetable Soup

Red Bean Vegetable Soup

Here’s a delicious vegetarian bean and vegetable soup that even a meat eater will love. It’s so hearty and filling, perfect for those cold, winter nights. This rustic two bean soup is great for a weeknight meal and even works for a larger gathering. This hearty bean and veggie soup doubles and triples easily. Are you read to make red bean vegetable soup?

Grab some crusty bread to sop up the bean and vegetable soup that’s left on the bottom. Mmmm, this is really delicious and satisfying.

 

This simple vegetarian red bean soup is so easy to whip up and involves just four easy steps. Prep, simmer and serve!

Red Bean Vegetable Soup

For those looking for ways to incorporate more veggies into their diet, this rustic red bean soup is a great way to do this. It’s a forgiving recipe that’s easily doubled and if you have extra vegetables kicking around the bottom of your fridge, add them in!

You can put in extra beans, carrots or corn…whatever! You can add or subtract (or substitute) ingredients without negatively affecting the recipe.

Honestly, this rustic red bean and veggie soup recipe is such a good one to have on hand for those days when you want something healthy and comforting and yet doesn’t take all day to cook up. You can serve this with a nice side of bread or over quinoa, or eat with a crisp green salad.

And don’t be shy to cook up a huge batch, it freezes so well.

There is so much to love about this recipe. It’s simple to make, a good source of protein and is so filling.

Different Types of Red Beans

Alright, let’s get into it. What type of beans should you use for this recipe? I’ve suggested three cans of red beans, but like I said before, feel free to substitute.

Here’s a quick overview of the different types of red beans you can use in this rustic red bean and veggie soup recipe.

Kidney Beans

Kidney beans are big and pump and, well, look like a kidney. They have dark red skin and are most commonly called for in dishes that have a long cooking time since they’re so great at soaking up and absorbing flavors.

Dark Red Kidney Beans
This variety of kidney bean has a deep red skin and is excellent in soups, salads and chili.

Light Red Kidney Beans
Light red kidney beans have light red skin and are also great in soups.

Red Beans

Most people assume red beans are the same as kidney beans but they’re two different beans. You can definitely use both in this recipe, but just know they’re different. Red beans are smaller than kidney beans and are a brighter shade of red.

Small Red Beans
These beans have a red skin and are small and oval shaped.

Pink Beans

Pink beans are also small and oval shaped. They have a pale pink skin.

Cranberry Beans

These are medium-sized beans with an oval shape with tan and red skin. Their flavor is sometimes compared to chestnuts, which can be interesting in recipes!

Pinto Beans

Pinto beans are only sort of red beans. They are brown when raw and then take on a reddish color once cooked. They have a great taste and work well in soups.

How to Make Red Bean Vegetable Soup

This recipe is delicious, filling and good for you too! It requires only a little preparation and then 30 to 45 minutes of simmering on the stovetop.

Servings about 6 to 8

 

 

 

 

Ingredients:

• 1 tbsp olive oil
• 1 large yellow onion chopped
• 2 stalks celery chopped
• 1 bag shredded carrots (10 ounces or close to it)
• 2 cloves garlic, chopped
• 3 cans red beans, rinsed and drained
• 1/2 tsp ground pepper
• 1/2 tsp turmeric
• 1 can crushed tomatoes (14.5 ounce can)
• 4 cups vegetarian broth
• 1 cup filtered cold water
• 1/2 cup mini tube pasta
• 3/4 cup frozen corn
•  1 teaspoon or more to taste Better Than Bouillon, comes in chicken, vegetarian, vegan, beef, and so many more flavors. A great all natural product that I use in a lot of recipes especially soup.
• 1/2 tsp sea or Kosher salt, or leave out until all soup ingredients are mixed and have cooked

 

 

 

 

 

 

Here’s how to  make red bean vegetable soup…

Directions:

1. Heat oil in a large soup pot, toss in chopped onions and celery. Cook for about a minute or two then add in carrots and garlic.
2. Add in all other ingredients.
3. Bring to a boil then turn down to simmer.
4. Cook for about 30 to 45 minutes uncovered.
5. Taste for seasonings. Serve up and Enjoy!

 

Print recipe below

 

Love this red bean vegetable soup recipe? Here are some more great soups to try!

Home-Ec Ramen Soup
Croc Pot Tuscan Vegetable Beef Barley Soup
Shortcut Autumn Butternut Squash Soup

 

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