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.

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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 mins

Cook Time15 minutes mins

Total Time20 minutes mins

Course: Soup

Cuisine: Vegan, Vegetarian

Keyword: Beans, Soup

Servings: 4 servings

Equipment

• Blender or food processor.

Ingredients

• 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

Instructions

• 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.

Notes

• 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 | Dreamstime.com