Kidney bean soup

Updated: Aug 7, 2020

Quick, easy, freezes well & most importantly, it's vegan!!


1x 370g tin of white kidney or cannellini beans

1x 400g tin of chopped tomatoes

3-4 sticks of celery

3-4 carrots

1 onion

400ml of vegetable stock

Makes 4-6 portions


Rinse the kidney beans with cold water and then place them in a saucepan. Cover with water and bring to the boil.

Slice the carrots and celery into cubes. Chop the onion finely.

Put 1 tbsp of oil in a large saucepan and gently fry the onions for 3-5 minutes.

Add the celery and carrots, fry for a further 5 minutes.

Add the chopped tomatoes and beans. Pour in enough vegetable stock to cover all the ingredients in the saucepan (about 400ml).

Season with salt/pepper to taste.

Boil for a further 5 minutes and then simmer for another 20 minutes preferably with a lid covering the pan.

Perfect for a cold, wintery day!

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