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Bowl of Vegan Bean Soup with a pansy to the side
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5 from 10 votes

Vegan Bean Soup

Course: dinner, lunch
Cuisine: Italian
Keyword: spicy soup
Servings: 6 servings
Calories: 121kcal

Equipment

  • soup pot

Ingredients

  • 2 Tablespoons olive oil
  • 1 large onion, diced
  • 1 to 2 jalapeños, seeds and stems removed, finely chopped
  • 2 poblano peppers, seeds and stems removed, finely chopped
  • 2 Anaheim chili peppers (or other mild or hot chilis), seeds and stems removed, diced
  • 6 to 8 garlic cloves, diced
  • 1 medium-small head of escarole trimmed, chopped well
  • 1/4 teaspoon Himalayan sea salt
  • 1/4 teaspoon freshly ground black pepper
  • 1 teaspoon red pepper flakes
  • 1 teaspoon paprika, sweet or smoked
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3 14-ounce cans white and/or red kidney beans, drain most, but not all, of the liquid
  • 4 cups (1 quart) low-sodium vegetable broth
  • 6 dollops plant-based yogurt (such as Forager brand), optional

Instructions

  • Heat the oil in a large soup pot over medium-high heat with a bit of the onion. When the onion begins to sizzle, add the rest of the onion, jalapeños, poblanos, Anaheim peppers, and garlic. Sauté for about 5 minutes, stirring often.
  • Add the escarole, salt, peppers, paprika, cumin, and oregano. Cook, while stirring, for about 2 minutes.
  • Stir in the broth and beans. Bring to a simmer and cook for about 15 minutes.
  • Garnish each bowl with a dollop of yogurt.

Notes

  • This soup also tastes great when served with spinach. Simply add a handful of chopped or baby spinach to your bowl, then ladle the hot soup over top.
  • The pepper seeds contain the most heat. If you would like your soup to be especially hot, leave some of the hot pepper seeds.
  • I suggest wearing gloves when working with jalapeños or any hot peppers.
  • If you use salt-free canned beans, such as Eden brand, you may want to add more salt to this soup. After it is prepared, taste and adjust as needed.

Nutrition

Calories: 121kcal | Carbohydrates: 14g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Sodium: 184mg | Potassium: 553mg | Fiber: 6g | Sugar: 4g | Vitamin A: 4890IU | Vitamin C: 53mg | Calcium: 98mg | Iron: 3mg