Smoky Kidney Bean Sweet Pepper Soup (Printable Version)

Hearty soup with smoky kidney beans, sweet peppers, and warming spices in under an hour.

# What You'll Need:

→ Vegetables

01 - 1 large onion, finely chopped
02 - 2 cloves garlic, minced
03 - 2 medium carrots, diced
04 - 2 large sweet bell peppers (red or yellow), diced
05 - 1 celery stalk, sliced

→ Beans

06 - 2 cans (15 oz each) kidney beans, drained and rinsed

→ Liquids

07 - 1 can (14 oz) diced tomatoes
08 - 4 cups vegetable broth
09 - 1 tablespoon tomato paste

→ Spices & Seasonings

10 - 1½ teaspoons smoked paprika
11 - 1 teaspoon ground cumin
12 - ½ teaspoon chili powder
13 - ¼ teaspoon cayenne pepper (optional)
14 - Salt and black pepper, to taste

→ Oils & Garnishes

15 - 2 tablespoons olive oil
16 - Chopped fresh cilantro or parsley, for garnish
17 - Lime wedges, for serving (optional)

# How To Make:

01 - Heat olive oil in a large pot over medium heat. Add the onion, garlic, carrot, celery, and bell peppers. Sauté for 5–7 minutes, until softened.
02 - Stir in smoked paprika, ground cumin, chili powder, and cayenne pepper. Cook for 1 minute until fragrant.
03 - Add tomato paste and diced tomatoes. Stir well to combine.
04 - Add the kidney beans and vegetable broth. Bring to a boil, then reduce heat and simmer uncovered for 20 minutes, stirring occasionally.
05 - Taste and adjust salt and pepper as needed.
06 - For a thicker consistency, use an immersion blender to partially blend the soup for a few seconds, leaving some beans and vegetables whole.
07 - Serve hot, garnished with fresh cilantro or parsley and lime wedges if desired.

# Expert Advice:

01 -
  • The smoky depth feels like a hug in a bowl without needing any meat
  • It comes together in under an hour but tastes like it simmered all day
  • Leftovers somehow taste even better the next day
02 -
  • Never substitute regular paprika for smoked paprika or youll lose the entire soul of this soup
  • Letting the spices bloom in step two is what separates decent from absolutely incredible
  • The soup thickens considerably in the fridge so dont reduce it too much while cooking
03 -
  • Make a double batch because this freezes exceptionally well
  • Let it rest for at least 10 minutes before serving to let flavors settle

Go Back