Fire-Roasted Tomato and Kidney Bean Soup
Warm up your taste buds with this fiery and hearty vegan soup. The rich flavors of fire-roasted tomatoes and kidney beans perfectly blend with aromatic herbs and spices, creating a bold and satisfying dish. This tomato and bean soup is a wholesome and delicious way to enjoy a nourishing meal on any chilly day.
ingredients
- 2 cans (14 oz each) fire-roasted diced tomatoes
- 1 can (15 oz) kidney beans, drained and rinsed
- 1 yellow onion, diced
- 3 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 4 cups vegetable broth
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon chili flakes (adjust to taste)
- Salt and pepper, to taste
- Fresh parsley, for garnish
steps
- 1.
In a large pot, heat olive oil over medium heat. Add the diced onions and sauté until translucent, for about 5 minutes.
- 2.
Add minced garlic, carrots, and celery to the pot. Cook for an additional 3 minutes, stirring occasionally.
- 3.
Pour in the fire-roasted diced tomatoes along with their juices. Stir well to combine.
- 4.
Add the drained kidney beans, vegetable broth, smoked paprika, cumin, dried oregano, and chili flakes. Season with salt and pepper to taste.
- 5.
Bring the soup to a boil, then reduce the heat to low and let it simmer for 20 minutes, allowing the flavors to meld together.
- 6.
Using an immersion blender or regular blender, blend the soup until smooth and creamy. If using a regular blender, blend in batches and be cautious of hot liquid.
- 7.
Once blended, return the soup to the pot and keep warm until ready to serve.
- 8.
Ladle the soup into bowls and garnish with fresh parsley.
