• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Nourished Kitchen

  • Philosophy
  • Recipes
  • Cookbooks
  • Shop
menu icon
go to homepage
  • Start Here
  • Recipes
  • Cookbooks
  • Shop
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • subscribe
    search icon
    Homepage link
    • Start Here
    • Recipes
    • Cookbooks
    • Shop
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
  • ×

    » Home » Recipes » Soup Recipes » Vegetable Soup with Beans

    Simplest Kidney Bean and Vegetable Soup

    Posted: Apr 18, 2016 · Updated: Jul 8, 2019 by Jenny McGruther · This site earns income from ads, affiliate links, and sponsorships.

    Bean and vegetable soups are what I lean on when either my budget or my time (or both) is limited.  We always have dried beans and jarred tomatoes tucked away in the pantry.   When you tuck them into a pot with good broth and plenty of vegetables, they come together to make a wholesome, fast, and inexpensive soup.

    Jump to Recipe

    Super easy (and budget-friendly!) Bean and Vegetable Soup for the InstantPot. Made with kidney beans, carrots, onions, celery, garlic, kale and tomatoes.

    Hearty kidney beans and starchy Russet potatoes fill out a tomato-rich broth that's dotted with aromatics like carrots, celery and onions.  The combination is utterly simple and uncomplicated, but flavor-forward and deeply satisfying, especially when paired with toasted bread and a salad.

    Rate this Recipe
    8 servings

    Kidney Bean Soup with Vegetables

    In cool weather, this easy soup is just the thing to warm you up.  Tender, earthy kidney beans and fresh vegetables swim in a gentle tomato broth. 
    Prep Time5 minutes mins
    Cook Time40 minutes mins
    Total Time45 minutes mins
    Print Save RecipeSaved! Click to Remove Ads

    Ingredients

    • 1 cup kidney beans
    • ¼ teaspoon baking soda
    • 2 tablespoons extra virgin olive oil divided
    • 3 carrots peeled and sliced into ¼-inch thick rounds
    • 3 celery ribs sliced crosswise ¼-inch thick
    • 1 small yellow onion chopped
    • 3 cloves garlic chopped
    • 2 medium Russet potatoes peeled and chopped into ½-inch pieces
    • 3 cups bone broth
    • 18 oz diced tomatoes
    • 3 cups curly kale trimmed and chopped
    • finely ground real salt as needed

    Instructions

    • Dump the beans in a colander and pick through them, removing any stray bits of debris you see. Rinse them well, and then pour them into a medium mixing bowl with a tight-fitting lid. Cover them with hot water by two inches, and then stir in the baking soda. Allow the beans to soak at least 8 and up to 24 hours. Drain and rinse well.
    • Dump the beans into the insert of an electric pressure cooker.  Cover with water by three inches, and then spoon 1 tablespoon olive oil into the pot. Pressure cook the beans for 25 minutes, until tender but not soft. Drain the beans, wipe out the pressure cooker's insert, and return the beans to the pot.
    • Drop carrots, celery, onion, garlic and potatoes into the pot, pour in the broth and jarred tomatoes, and then drizzle with remaining one tablespoon olive oil. Pressure cook for 15 minutes. Stir in the kale, return the cover to the pot and let the kale cook in the residual heat of the soup until tender, about 5 minutes. Salt as needed, and serve warm.
    Rate this recipe!If you loved this recipe, give it a rating. Let us know what works, what didn't and whether you made any adjustments that can help other cooks.

    More soups you'll love

    • tomato and bean soup garnished with herbs and almonds
      Tomato and White Bean Soup
    • Black bean soup with chicken in a bowl, garnished with cilantro, lime, avocado and serrano chili
      Chicken and Black Bean Soup
    • Root Vegetable Soup
    • red kuri squash soup garnished with herbs
      Red Kuri Squash Soup

    « Troubleshooting Common Kombucha Problems
    Whole Wheat Milk and Honey Sandwich Bread »

    Reader Interactions

    Comments

    1. Nancy says

      June 28, 2016 at 5:51 am

      Do the vegetables need to be organic?

      Reply
      • Jenny says

        June 28, 2016 at 7:48 am

        Hi Nancy,

        No, the vegetables do not need to be organic. Organic status typically does not impact how well, or whether a dish will come together. By and large, we generally purchase organic in my home, but that doesn't mean you have to.

    2. Melissa says

      June 10, 2016 at 4:38 am

      Thanks for the tip on treating the beans if you don't have a pressure cooker! Looks fantastic.

      Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Reader Favorites

    • Mushroom pate in a glass jar on a copper dish garnished with sage leaves and fresh thyme, served with toasted bread and Belgian endive
      Wild Mushroom Pâté
    • Rose water in a clear bottle with black cap, damask roses in background
      Rose Water
    • CBD oil
      How to Make CBD Oil
    • sourdough starter in a jar
      Easy Sourdough Starter
    • Bone Broth in a white bowl garnished with bay leaf
      Bone Broth
    • fermented hot sauce
      Easy Fermented Hot Sauce

    In Season Now

    • Cauliflower tabbouleh in a white bowl, garnished with mint, lemon and parsley
      Cauliflower Tabbouleh
    • Brussels Sprout Slaw in White Bowl Garnished with Pomegranates
      Brussels Sprout Slaw
    • Einkorn apple cake
      Einkorn Apple Cake
    • Pomegranate Spritzer

    Footer

    ↑ back to top

    Cooking Club

    • Join the Club
    • Meal Plans + Downloads
    • Sign-in

    Seasonal Cooking

    • Soup Recipes
    • Stew Recipes
    • Spring Vegetable Recipes
    • Spring Fruit Recipes

    Connect

    • About
    • FAQ
    • Contact
    • Facebook
    • Pinterest
    • Instagram

    Privacy Policy + Disclaimer + Terms and Conditions + Affiliate Disclosure + Copyright Notice + Accessibility

    Copyright © 2023 Nourished Media LLC. All rights reserved.