Red Pepper, Tomato and Kidney Bean Soup

This vibrant looking, red pepper, tomato and kidney bean soup, is not only really tasty, and a real feel good soup but it’s low in calories, low in fat AND a excellent source of fibre too!

This vibrant looking, red pepper, tomato and kidney bean soup, is not only really tasty, and a real feel good soup but it’s low in calories, low in fat AND a excellent source of fibre too!

Soups are excellent for filling you up at lunchtime (or any other mealtime that you may prefer) and are 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 weight for good.

Making soup is easy and it can be made in bulk and easily stored in a freezer, in individual portions, until required. I encourage anyone to make their own soups. That way you’ll know exactly what you’re eating is low in calories, low in fat, and provides a source of both protein and fibre!

This red pepper, tomato and kidney bean soup is just one of my many soup recipes. If you like this one, then check out the other soups in my recipe index. 😀

This vibrant looking, red pepper, tomato and kidney bean soup, is not only really tasty, and a real feel good soup but it’s low in calories, low in fat AND a excellent source of fibre too!
Print
Red Pepper, Tomato and Kidney Bean Soup
Prep Time
15 mins
Cook Time
45 mins
Total Time
1 hrs
 
Red Pepper, Tomato and Kidney Bean Soup, a vibrant looking, tasty, feel good soup. Low in calories, low in fat, low glycaemic index and a source of fibre!
Course: Lunch
Servings: 4
Calories: 392 kcal
Author: neil@neilshealthymeals.com
Ingredients
  • 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
Instructions
  1. 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.
  2. Add the diced onion and soften it, then add the garlic adding drops of water if the mixture becomes dry and begins to stick.
  3. Add the diced red peppers and cook all until soft.
  4. Stir in the tomato puree, mixed herbs and paprika and cook for about 1 minute.
  5. Add the tin of tomatoes, drained red kidney beans and vegetable stock.
  6. Bring the mixture to the boil and then turn down the heat to a simmer for approximately 30 minutes.
  7. Season to taste and garnish with some of the torn basil leaves.
Recipe Notes

All my recipes and conversions to U.S. measuring units can be found at my yummly page.

Nutrition Facts
Red Pepper, Tomato and Kidney Bean Soup
Amount Per Serving
Calories 392 Calories from Fat 13
% Daily Value*
Total Fat 1.4g 2%
Saturated Fat 0.2g 1%
Sodium 250.7mg 10%
Total Carbohydrates 72.5g 24%
Dietary Fiber 28.5g 114%
Sugars 9g
Protein 25.8g 52%
Vitamin A 60%
Vitamin C 163%
Calcium 18%
Iron 52%
* Percent Daily Values are based on a 2000 calorie diet.

How about shaking up the ingredients in this red pepper, tomato and kidney bean soup to make your versions by trying other beans, maybe instead of the kidney beans try butter beans?

I’d love to hear any of your feedback below. And, follow me, if you like this, by subscribing for more of my delicious recipes to come! 🙂

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This vibrant looking, red pepper, tomato and kidney bean soup, is not only really tasty, and a real feel good soup but it’s low in calories, low in fat AND a excellent source of fibre too!

Comments

  1. Oh yum! That looks unbelievable!

    • neil@neilshealthymeals.com says:

      Thank you Angela. 🙂

      I’ll be checking to see how you got on with your Honolulu Marathon. Good luck! 😀

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