Kidney Bean Soup
This Kidney Bean Soup is rich and hearty and made in just one pot! Topped with avocado, queso fresco, and fried ripe plantains, it’s sure to bring some warmth to a cold fall night!Pair with a tall glass of Blackberry Juice and some cornbread and chorizo for a delicious dinner night in!
Ingredients
- 2 tbsp (30 ml) vegetable oil
- 1 green onion (finely minced)
- 1/2 white onion (finely minced)
- 1 tomato (diced)
- 2 cloves garlic (minced)
- 1-2 tablespoon finely minced cilantro
- 3 cups (750 ml) beef broth
- 2 15-oz (425-g) cans kidney beans (drained and mashed)
- 1-2 tbsp (15-30 ml) whole milk (optional)
- 3-4 teaspoon brown sugar or panela (optional but recommended)
- 1/2 teaspoon paprika
- 1 small bay leaf
- Toppings: fried ripe plantains, avocado, quesito or queso fresco or feta cheese, cilantro.
Instructions
- Saute the veggies. Heat the oil in a medium pot over medium heat, once hot add the green onions, white onions, and garlic and saute for about 10 minutes or until the veggies are very soft. Season with salt, pepper and cilantro, add a splash of water and saute for another 5-10 minutes or until almost creamy (add more water, if needed).
- Make the soup. Pour in the broth, mix, then add in the beans and mix until combined again. Add the milk, if using. Bring the soup to a simmer, then add sugar, paprika, and bay leaf. Cover and simmer for 20-30 minutes or until it thickens. Meanwhile, you can fry the ripe plantains (if using), use my Ripe Plantain Guide for more tips and instructions! To keep the recipe 1-pot, fry these before you saute the veggies and keep some of the oil for the veggies.
- Serve! Serve warm and top with fried ripe plantains, avocado, queso fresco (or quesito or feta cheese), and cilantro!
Notes
Variations: add a few teaspoon of Colombian Aji or hot sauce to make spicy, add a splash of lime juice or sour cream for fresh and zesty, use veggie broth instead of beef broth for a vegetarian soup, add bacon or diced Colombian-style chorizo on top for more proteins!
Make-Ahead Instructions. This is a great make-ahead soup! Make up to 1-2 days ahead of time and store covered in the refrigerator. Do not add the toppings ahead of time!
Storing Instructions. Store covered in the refrigerator for up to 3-4 days but don’t store with toppings.
Nutrition
Calories: 371kcalCarbohydrates: 55gProtein: 21gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 5gMonounsaturated Fat: 2gTrans Fat: 0.04gCholesterol: 0.5mgSodium: 679mgPotassium: 1077mgFiber: 17gSugar: 5gVitamin A: 424IUVitamin C: 9mgCalcium: 89mgIron: 7mg
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