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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!

Red Pepper, Tomato and Kidney Bean Soup

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
Cuisine International
Keyword gluten free red kidney bean soup, kidney bean soup, red kidney bean soup, vegan kidney bean soup
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 4
Calories 392kcal
Author Neil


  • 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.


Calories: 392kcal | Carbohydrates: 72.5g | Protein: 25.8g | Fat: 1.4g | Saturated Fat: 0.2g | Sodium: 250.7mg | Fiber: 28.5g | Sugar: 9g | Vitamin A: 3000IU | Vitamin C: 134.5mg | Calcium: 180mg | Iron: 9.4mg