Bean Soup

This is a bean-based vegan soup with chili powder and cumin, adapted from a recipe from the sadly out-of-print Cooking with the Right Side of the Brain by Vicki Rae Chelf.

Bean Soup

A tasty and hearty vegan bean soup with as much spice as you like. If the chili powder and cumin aren't enough for you, add more to taste. Make a thicker version for use as the sauce on my bean pizza.
Prep Time5 minutes
Cook Time15 minutes
Total Time20 minutes
Course: Soup
Cuisine: Vegan, Vegetarian
Keyword: Beans, Soup
Servings: 4 servings


  • Blender or food processor.


  • 1 540-mL can of kidney or black beans
  • 1/2 sweet red pepper, chopped
  • 1/3 cup tomato paste
  • 1 1/2-2 cups water, or more to achieve desired consistency
  • 1 small onion, chopped See Notes, below.
  • 1 tsp dried basil
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp dried oregano
  • 2 tbsp tamari or soy sauce, or more or less, to taste


  • Place beans, chopped pepper, tomato paste, and enough water for blending into a food processor or blender. Blend until smooth and set aside. 
  • Heat olive oil in a large pot. Add the onion and spices. Cook until the onion is soft, stirring often.
  • Add the bean puree and tamari. Then add water to achieve the consistency you like. Reheat gently if needed.
  • Serve with bread or nachos, loaded or plain for dipping.


  • I have also used a shallot instead of an onion for less intensity. I have a bit of an intolerance for onion so I tend to go easy on it. Use as much onion or shallot as you prefer.

Image of kidney beans by Tsipilevin |

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating