20-Minute Red Bean Soup

A bowl of this red bean soup is exactly what your body needs in cold weather. It’s healthy, fast and easy to make. Once you try it you will love it!

This soup is nothing like the sweet Asian soup you might know.

First of all, this is not a sweet soup.

It has an amazing taste thanks to caraway seeds & fresh parsley (and of course the beans!). Do you use caraway seeds in cooking? Do you know them?

They look like cumin seeds but their taste is totally different. I use them a lot. They can be added to bread before baking, to stews, soups or mixed with boiled potatoes & butter.

Now because January is a pretty cold month in many countries around the world, we tend to make soups a lot. Or well, at least I do! I simply love a good hot soup that heats up my body when the temperatures are quite low. I like to make this Healthy Carrot Soup, French Onion Soup or Easy Creamy Zucchini Soup.

However, lately our favorite one has become this red bean soup recipe! It ticks all the boxes: it’s healthy, fast, easy and tasty. What else could you ask for?

Follow a few simple steps and you will be rewarded with a bowl of deliciousness. If you are looking for healthy diet soup recipes, this one is a perfect choice for you! There is no cream used and sour cream can be totally omitted as well. I used it for decoration only.

Red bean soup recipe break down:

Sautéing + Cooking + Puréeing. That is literally it!

The prep only takes about 5 minutes and the cooking might take less. This will depend on how fast you can bring the soup to a boil.

Puréeing: Now my blender is not powerful at all so my soup did not turn out as smooth as I wanted. I wished I had Vitamix or other powerful blender to see the difference! Well, maybe one day… By the way, it’s not that it will change the taste of this soup. Just its texture! That’s all.

Anyways, what about you? Do you have a good powerful blender? If you do and if you ever make this soup, send me a photo, I would love to see what magic those machines can do!

So because the beans are cooked, all you need to do is sauté the onion + garlic. Once this has been done, throw in red beans and pour the vegetable stock in.

Bring to a boil and simmer for a while. Puree it, taste it, season it (if you find it bland) and garnish with a dollop of sour cream (optional).

Good to know when making this healthy red bean soup:

• I did not use any salt whatsoever. I suggest you taste the soup after it has been pureed and see if it needs any seasoning.
• This soup will also taste delicious using half of the beans that I used. However it will be quite thin.
• Instead of vegetable stock you can use the same amount of water with bouillon.
• I used cooked beans as I didn’t want to wait too long for it to cook. If you prefer using dried red beans then you can, however, I am not sure how much you will need to use. I haven’t tested it with dried bean yet.
• You can also mix in the sour cream (at the very end. After you have pureed the beans), it also tastes amazing (tried it and loved it as well).
• You can also save some of the beans for later and add them after the soup has been pureed.

Is this soup suitable for vegetarians and vegans?
Yes and yes! It is an easy vegetarian soup and if you omit the sour cream it will be perfect for vegans as well!

Check out my other vegetarian soup recipes:

• Spicy Thai Pumpkin Soup
• Creamy Chickpea Soup
• 15-Minute Green Pea Soup
• Creamy Roasted Mushroom Soup

5 from 1 vote

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20-Minute Red Bean Soup

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

 

A bowl of this red bean soup is exactly what your body needs in cold weather. It’s healthy, fast and easy to make. Once you try it you will love it!

Course: Dinner, Lunch, Soup

Keyword: Vegetarian Soup Recipes

Servings: 4 Portions

Calories: 347 kcal

Ingredients

• 4 cups Vegetable Stock (1quart/1l)
• 1.8 lb Red Beans , cooked (800g)
• 2 cloves Garlic
• 2 tbsp Extra Virgin Olive Oil
• 1 medium Onion
• A Handful of Fresh Parsley , washed
• ½ tsp Caraway Seeds

Optional:

• Sour Cream for garnish

Instructions

1. Heat the oil in a large pot. Add finely diced onion and sauté until translucent (low – medium heat). Now add chopped garlic and caraway seeds. Sauté for a minute before adding drained beans.
2. Pour in the stock, add parsley and bring it to a boil. Reduce the heat and simmer for 5 minutes. Puree it until smooth.
3. Serve warm with a few slices of bread and sour cream (optional).
4. Enjoy!

Nutrition Facts

20-Minute Red Bean Soup

Amount Per Serving

Calories 347 Calories from Fat 72

% Daily Value*

Total Fat 8g 12%

Saturated Fat 1g 5%

Total Carbohydrates 52g 17%

Dietary Fiber 15g 60%

Sugars 3g

Protein 18g 36%

Vitamin A 10.4%

Vitamin C 6.4%

Calcium 6.6%

Iron 33.7%

* Percent Daily Values are based on a 2000 calorie diet.

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