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.
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.
Kidney Bean Soup with Vegetables
Ingredients
- 1 cup kidney beans
- 1/4 teaspoon baking soda
- 2 tablespoons extra virgin olive oil divided
- 3 carrots peeled and sliced into 1/4-inch thick rounds
- 3 ribs celery sliced crosswise 1/4-inch thick
- 1 small yellow onion chopped
- 3 cloves garlic chopped
- 2 medium Russet potatoes peeled and chopped into 1/2-inch pieces
- 3 cups chicken bone broth
- 18 oz diced tomatoes
- 3 cups kale trimmed and chopped
- sea 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.
What if you don’t have a pressure cooker?
This simple bean and vegetable soup calls for a pressure cooker (like this one). If you don’t have a pressure cooker, you can make this soup by soaking the beans, boiling them until tender and draining them. Then sweat the vegetables in the olive oil with a pinch of salt until crisp-tender. Toss the cooked beans into the pot with the vegetables, broth and tomatoes, simmering them all together until tender, about thirty to forty minutes.
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Because, that's where the love is.
And when I send off our tins of iced einkorn sugar cookies, white chocolate chip cookies and spiced plum jam, I want them to still taste fresh by the time they arrive. Packages can get caught in the mail, tossed around and then all that's left is stale crumbs if you're not careful.
So, I usually vacuum seal the cookies in my @FoodSaver. It helps keep the cookies fresh as they travel through the mail. So, by the time they arrive, they still taste like they were just made.
I use my FoodSaver for all sorts of stuff - sous vide, storing leftovers in the freezer, making bacon, fermentation. I have the FM2000 which is fairly small and tucks nicely into the cupboard. It's available at @Walmart in-store or online with special rollback pricing to $69! ❤️ #christmascookies #handmadeholiday #foodsaver #nourishedkitchen")
Do the vegetables need to be organic?
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.
Thanks for the tip on treating the beans if you don’t have a pressure cooker! Looks fantastic.