Kidney Bean, Red Pepper & Celery Soup

This Kidney Bean, Red Pepper & Celery Soup is a hearty and wholesome recipe, perfect for cozy evenings or nourishing lunches.

Packed with plant-based protein and fibre from kidney beans, it supports digestion and sustained energy levels.

The vibrant red pepper and celery provide a boost of antioxidants and essential vitamins, while warming spices like cumin, chilli, and chipotle deliver a gentle kick and anti-inflammatory benefits.

Whether you’re seeking a comforting bowl of goodness or a nutrient-dense meal, this soup is a delicious way to care for your body and warm your soul.

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INGREDIENTS

2 tbsp Olive Oil

1/2 white or yellow onion (diced)

2 sticks of celery (diced)

3 cloves garlic (minced)

1/2 red or orange pepper (diced)

1 1/2 tsp cumin

1/2 tsp chilli powder

1 tbsp chipotle

4 cups of vegetable stock (home-made or shop bought)

2 tbsp maple syrup (to taste) 

2 cans of Kidney beans

FOR SERVING optional

Lime juice

Fresh cilantro (chopped)

Kefir

ZOE 30+ (optional) 

STEP BY STEP

Heat a large pot over medium heat. Once hot, add oil, garlic, onion, celery, pepper, an a pinch each salt and pepper and stir. Cook for 4-5 minutes, stirring frequently, until onions are translucent, and the peppers have a bit of colour.

Add cumin and chilli powder and stir. Add in the chipotle, vegetable stock and maple syrup.. Stir to combine, then increase heat to medium heat and bring to a low boil.

Once it’s boiling, add the kidney beans and stir. Reduce heat to low and simmer, covered, for 30 minutes or more, stirring occasionally. The longer it simmers, the more the flavour will develop.

Serve as is or with recommended serving options above and some life changing bread.

Leftovers will keep covered in the refrigerator for 5-6 days or in the freezer for 1 month.

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