Red Kidney Bean Soup

Why You’ll Love This Recipe

• Nutrient-Rich: Kidney beans are an excellent source of plant-based protein, fiber, iron, folate, potassium, and magnesium, making this soup both filling and healthful.
• Flavorful: Infused with Jamaican-inspired seasonings like allspice, fresh thyme, and scotch bonnet pepper sauce, this soup offers a delightful blend of spices.
• Versatile: The recipe can be adapted to your taste preferences, and it’s suitable for various dietary needs, including vegan and gluten-free diets.
• Easy to Prepare: Whether using an Instant Pot or a stovetop, this soup is straightforward to make, requiring minimal hands-on time.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 2 cups dry red kidney beans, sorted and rinsed
• 5 cups water
• 2 cups chopped yellow or white onion
• 4 cloves garlic, roughly chopped
• 5 sprigs fresh thyme
• 2 green onions, whole or roughly chopped
• ½ teaspoon ground allspice
• 2 teaspoons scotch bonnet pepper sauce (adjust to taste)
• 2 teaspoons fresh grated ginger root
• 4 cups sweet potato, peeled and chopped into 1-inch cubes
• ½ to 1 cup unsweetened coconut milk (optional, for added creaminess)
• Salt to taste

Directions

1. Prepare the Beans: In a large pot or Instant Pot, add the sorted and rinsed dry kidney beans along with 5 cups of water.
2. Add Aromatics and Spices: Add the chopped onion, garlic, fresh thyme sprigs, green onions, ground allspice, scotch bonnet pepper sauce, and fresh grated ginger root to the pot.
3. Cook the Soup:
   • Instant Pot: Seal the lid and set the pressure valve to “Sealing.” Cook on high pressure for 30 minutes. After cooking, allow for a natural release of pressure for about 10 minutes.
   • Stovetop: Bring the mixture to a boil, then reduce the heat and simmer uncovered for 45 to 60 minutes, or until the beans are tender.
4. Add Sweet Potatoes: Once the beans are cooked, add the chopped sweet potatoes to the pot.
5. Final Cooking:
   • Instant Pot: Seal the lid again and set the pressure valve to “Sealing.” Cook on low pressure for 1 minute. After cooking, perform a quick release of pressure.
   • Stovetop: Continue to simmer uncovered for an additional 10 to 15 minutes, or until the sweet potatoes are tender.
6. Add Coconut Milk: Stir in the unsweetened coconut milk (if using) and adjust salt to taste.
7. Serve: Ladle the soup into bowls and enjoy hot.

Servings and Timing

• Servings: This recipe yields approximately 6 servings.
• Preparation Time: Approximately 15 minutes.
• Cooking Time:
  • Instant Pot: About 40 minutes (including pressure build-up and release).
  • Stovetop: Approximately 1 hour and 15 minutes.

Variations

• Spice Level: Adjust the amount of scotch bonnet pepper sauce to control the heat level of the soup.
• Additional Vegetables: Incorporate other vegetables like carrots or bell peppers for added flavor and nutrition.
• Herbs: Experiment with different herbs such as parsley or cilantro to garnish the soup.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 4 days.
• Freezing: This soup freezes well. Allow it to cool completely before transferring to freezer-safe containers. It can be frozen for up to 4 months.
• Reheating: Reheat the soup on the stovetop over medium heat until warmed through. Add a splash of water or vegetable broth if the soup has thickened during storage.

FAQs

Can I use canned kidney beans instead of dry beans?

Yes, you can use canned kidney beans. You’ll need about four to five cans of canned kidney beans, drained and rinsed. Add them to the pot with half the water in the recipe and cook uncovered for 7 to 10 minutes. Be careful not to overcook the sweet potatoes to prevent them from becoming mushy.

Is this soup suitable for a gluten-free diet?

Yes, this soup is naturally gluten-free, making it suitable for those following a gluten-free diet.

Can I make this soup without an Instant Pot?

Absolutely! The stovetop method is just as effective. Simply follow the instructions provided above for stovetop cooking.

How can I adjust the soup to be spicier?

Increase the amount of scotch bonnet pepper sauce or add fresh chopped chili peppers to the soup to enhance its spiciness.

Can I add other types of beans to this soup?

While kidney beans are traditional for this recipe, you can experiment with other beans like black beans or pinto beans. Keep in mind that cooking times may vary depending on the type of bean used.

Conclusion

This Red Kidney Bean Soup is a flavorful and nutritious option for those seeking a hearty, plant-based meal. Its rich blend of spices and wholesome ingredients makes it a comforting choice for any occasion. Whether you’re following a vegan diet or simply looking to enjoy a delicious soup, this recipe is sure to become a favorite in your home. With its balanced flavors and satisfying ingredients, it’s perfect for chilly nights or meal prep for the week ahead!

Red Kidney Bean Soup

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• Author: Amy
• Prep Time: 15 minutes
• Cook Time: Stovetop: Approximately 1 hour and 15 minutes
• Total Time: 1 hour and 30 minutes (stovetop), 1 hour (Instant Pot)
• Yield: 6 servings
• Category: Soup
• Method: Instant Pot, Stovetop
• Cuisine: Vegan, Jamaican-Inspired
• Diet: Vegan

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Description

This Red Kidney Bean Soup is a hearty and flavorful plant-based meal, perfect for cozy dinners or meal prep. Made with kidney beans, aromatic spices, and sweet potatoes, this nutritious soup is easy to prepare using either an Instant Pot or stovetop. Packed with protein, fiber, and rich Jamaican-inspired flavors, it’s ideal for vegan, gluten-free, and comfort food lovers!

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Ingredients

• 2 cups dry red kidney beans, sorted and rinsed
• 5 cups water
• 2 cups chopped yellow or white onion
• 4 cloves garlic, roughly chopped
• 5 sprigs fresh thyme
• 2 green onions, whole or roughly chopped
• ½ teaspoon ground allspice
• 2 teaspoons scotch bonnet pepper sauce (adjust to taste)
• 2 teaspoons fresh grated ginger root
• 4 cups sweet potato, peeled and chopped into 1-inch cubes
• ½ to 1 cup unsweetened coconut milk (optional, for added creaminess)
• Salt, to taste

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Instructions

• Prepare the Beans

  • In a large pot or Instant Pot, add the sorted and rinsed dry kidney beans and 5 cups of water.

• Add Aromatics and Spices

  • Add the chopped onion, garlic, fresh thyme sprigs, green onions, ground allspice, scotch bonnet pepper sauce, and fresh grated ginger root to the pot.

• Cook the Soup:

  • Instant Pot: Seal the lid and set the pressure valve to “Sealing.” Cook on high pressure for 30 minutes. After cooking, allow a natural release of pressure for about 10 minutes.
  • Stovetop: Bring the mixture to a boil, then reduce heat and simmer uncovered for 45 to 60 minutes, or until the beans are tender.

• Add Sweet Potatoes

  • Once the beans are cooked, add the chopped sweet potatoes to the pot.

• Final Cooking:

  • Instant Pot: Seal the lid again, set the pressure valve to “Sealing,” and cook on low pressure for 1 minute. Perform a quick release of pressure.
  • Stovetop: Continue to simmer uncovered for an additional 10 to 15 minutes, or until the sweet potatoes are tender.

• Add Coconut Milk

  • Stir in the unsweetened coconut milk (if using) and adjust salt to taste.

• Serve

  • Ladle the soup into bowls and enjoy hot.

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Notes

• Adjust Spice Level: Increase the amount of scotch bonnet pepper sauce or add fresh chili peppers to enhance spiciness.
• Additional Vegetables: Add carrots or bell peppers for extra nutrition and flavor.
• Herbs: Experiment with different herbs like parsley or cilantro for garnishing.