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.
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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
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.
Servings: 8 servings
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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.
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