Instant Pot Red Kidney Beans Soup - a vegan soup, served with rice and pickled vegetables. This soup is hearty and delicious for a cold winter day. This red kidney beans soup can be topped with sliced jalapenos & red chilis for some extra spice.
Course Main Course, Soup
Cuisine Albanian, Mediterranean
Keyword Beans Soup, Fasule te kuqe, Mediterranean Soup, Red Kidney Beans Soup, Vegan Beans Soup
Prep Time 15minutes
Cook Time 1hour40minutes
Unpressurizing cooker 8minutes
Total Time 2hours3minutes
3cupsred kidney beans
1green bell pepper
1red bell pepper
1.5tspsalt (add to taste)
1bunchfresh parsley, choppedleave about 1 tbsp or so for garnishing at the end
Clean beans from impurities like small rocks. Soak them overnight if possible.
Chop onion and bell peppers. Clean and chop the parsley too.
Start sauteing onions and minced garlic in olive oil. Once onions become translucent add bell peppers. Lower heat to medium.
While bell peppers are sauteing, peel carrots and slice them. You can also buy carrots already sliced.
Add carrots to pot, stir and saute some more. Add the beans.
Mix everything well, add tomato paste and chopped parsley. Add salt & water. Also at this point add chili powder and paprika. Stir one more time.
Close the lid to Instant pot, cook for an hour. De-pressurize following safety instructions and check for taste and consistency. Add more to cooking time if needed. It took me 1 hr 40 minutes to cook the soup this last time but time varies on beans.
Serve with rice, sliced chilis or jalapenos and if you like the combination of flavors, add a salad made with pickled vegetables for more authentic taste.
Cooking time varies on the beans, there's no way you can read that on the label or get that information before hand. So usually I would cook the beans on a day that I'm home. This is a very easy recipe, with little active cooking time. Instant pot does the rest, but you need to check on it to make sure soup reaches the perfect consistency.
I tend to use less salt while cooking this soup because I love serving it with pickled vegetables and olive oil which are kind of salty and make up for less salt in soup. So please add salt as needed, especially if you are not serving the soup with something salty.
If I have leftovers, I store them in the refrigerator for few days. If you want to make enough for freezing, then store in airtight snap containers and it should be good for up to 6 months. I haven't tested longer than that because if I freeze this soup, we'll usually have before winter is over.
If you'll not use red chilis or jalapenos to serve on the soup bowl, you can add them in the instant pot to cook with the beans. In that case soup will be spicy. If you don't like the soup to be spicy but you want to be a little more flavorful, you can add cumin and other spices to it.