This vibrant red pepper tomato and kidney bean soup is really tasty! A real feel good vegan and gluten free soup. Low in calories and fat. An excellent source of fibre!
Folks I just love my soups.
But this red pepper tomato and kidney bean soup is something else.
It’s not just a tomato and kidney bean soup. It’s a red pepper tomato and kidney bean soup. And the addition of those red peppers make all the difference!
Those red peppers give this red kidney bean soup a slightly sweetened taste which I know you’re just going to love.
This is delicate and lightly spiced comforting and filling soup. And as a soup with kidney beans it’s packed full of fibre too.
Red pepper tomato and kidney bean soup is an excellent soup for heating you up on a cold winters day. However I think this soup may well become one of your favourites that you enjoy ALL YEAR ROUND!
Soups are excellent for filling you up at lunchtime (or any other mealtime!). They’re crammed full of essential daily vitamins.
I’ll have a different soup almost every lunchtime with one of my home-made wholemeal rolls.
Changing to a soup for lunch, instead of sandwiches, was one of the main ways I changed my diet and lost 2 stones in weight.
Not only that this kidney bean soup is much healthier than sandwiches. The kidney beans make this a wonderful red bean soup, plus they’re among the best sources of plant based protein.
Kidney beans are good for our digestive health and help to promote regular bowel movements. They also helps you feel fuller for longer and can assist in preventing some diseases such as diabetes and heart disease.
Making soup is easy. Soups can be made in bulk and stored in your freezer in individual portions, until required.
If you’re not already making your own soup give it a try!
Not only will you know exactly what you’re eating. Save yourself some calories and get the right nutrients you need, but you’ll save yourself some money too!
This vibrant kidney bean soup is just one of my many soup recipes.
If you like this one, then please check out my other soup recipes. 😀
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Other Popular Tomato Based Soup Recipes You Might Also Like
- Tomato and green lentil soup is a really rich and satisfying meal in itself. And because it’s so filling, you can be sure that you’ll not be tempted to reach for any unhealthy snacks after a bowl of this amazing soup
- Simple skinny tomato soup. Low in calories, carbs, fat and cost. This soup is so full of tomato flavour it could make you reluctant to go back to ever buying tinned soup ever again!
- Tomato and courgette soup is a simple tasty and really easy to make soup. Nutritious and low cost you’ll want to add this to your quick healthy meals list, especially for lunch!
Red Pepper Tomato Kidney Bean Soup Recipe
How about shaking up the ingredients in this pepper, tomato and kidney bean soup to make it your own?
You could try other beans? Maybe instead of the kidney beans try butter beans? How about adding some spinach for added greens too?
I’d love to hear what you think of my recipe in the comments below and please do rate my recipe 5* if you like it! 🙂
Red Pepper, Tomato and Kidney Bean Soup
- Low cal olive oil cooking spray
- 1 medium onion diced
- 2 cloves finely chopped garlic
- 2 medium sized red peppers diced
- 1 tbsp tomato puree
- 1 tsp mixed herbs
- 1 tsp paprika
- 400 g tin chopped tomatoes
- 400 g tin red kidney beans drained and rinsed
- 500 ml vegetable stock
- A palm full of basil leaves
- Salt and pepper
- Spray the bottom of a large saucepan, about 5 times, with the low cal olive oil spray. Turn on a high heat under the pot and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
- Add the diced onion and soften it, then add the garlic adding drops of water if the mixture becomes dry and begins to stick.
- Add the diced red peppers and cook all until soft.
- Stir in the tomato puree, mixed herbs and paprika and cook for about 1 minute.
- Add the tin of tomatoes, drained red kidney beans and vegetable stock.
- Bring the mixture to the boil and then turn down the heat to a simmer for approximately 30 minutes.
- Season to taste and garnish with some of the torn basil leaves.