Red Bean Potato Soup

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!

Craving something warm, comforting and satisfying? This delicious vegan soup made with potatoes, red beans, and simple everyday ingredients is everything you need.

Colder months call for a warm and hearty soup, right? Yes. But…you can also make it in the summer. In fact, this soup right here was made in August! Why may you ask? Well, keep on reading.

My mom visited me this summer for three weeks and, together, we did a lot of cooking. It was so much fun.

My mom likes to cook. In fact, she makes something new for dinner every single day. I don’t know how she does it. She works full time and still carves out the time to cook dinner from scratch every night because she loves it.

My mom is a big fan of soups. She makes them year-around, both as a main dish, a side dish or as an appetizer. It was only natural for her to create a vegan soup with me in my small apartment kitchen.

This Potato Red Bean soup turned out A-M-A-Z-I-N-G! She created this recipe on a whim. It went something like this. She woke up in the morning determined to make a vegan soup. Opened the fridge and pulled out garlic, onion, potatoes, and carrots in the back of my fridge that I intended to eat with my hummus but kept eating chips instead. She then opened the pantry and found two cans of red beans. Then she proceeded to put it all together into a soup!

Oh, and the only seasoning she used was…s + p. That’s it! No cumin or smoked paprika. Just salt and pepper. Simple is always the best.

So, by now you get the idea that to make this soup you really don’t need anything fancy. Simple ingredients will make you the best soup you’ve had!

Ready to make it? Let’s head over to the kitchen!

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Red Bean Potato Soup

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Craving something warm, comforting and satisfying? Try this vegan soup made with potatoes, red beans and simple everyday ingredients.

Servings: 8

Calories: 166 kcal

Author: Simple Fit Vegan

Ingredients

• ½ red onion, chopped
• ½ cup carrots, chopped
• 3 garlic cloves, chopped
• 4 yukon potatoes, cut into medium squares
• 1/2 can cherry tomatoes
• 2 cans red beans (also called adzuki beans)
• 6 cups of hot boiling water
• ¼ cup parsley, chopped
• 2 tsp olive oil
• 1/2 tsp salt
• 1/8 tsp fresh black pepper

Instructions

1. Heat a large pot over medium heat.

2. Add olive oil, red onion, and carrots. Cook for 1 minute.

3. Add garlic and cook for another minute.
4. Add cherry tomatoes and the juice of ½ can. Stir everything.
5. Add potatoes and cook for another minute.
6. Add hot boiling water, salt, and pepper. Cover with a lid and cook on medium heat until potatoes are cooked all the way through, about 30 mins.

7. Take off heat. Stir in 2 cans of adzuki beans. Garnish with fresh parsley.

   Note: season with more salt and/or pepper if necessary. 

Recipe Notes

Nutritional Information:   Calories: 166   Fat: 1.3 g   Saturated fat: 0.2 g   Carbohydrates: 32.8 g   Dietary Fiber: 8 g   Sugar: 2 g   Sodium: 304 mg   Protein: 7 g 

My brand new cookbook is out on Amazon! It’s called “30-Minute Plant-Based Recipes” and it’s perfect for busy vegans. Grab it now!