In this simple healthy soup recipe we are mixing hearty potatoes and kidney beans with longevity-promoting ingredients such as garlic, red onion, tomato, and fresh herbs like parsley, dill and celery leaves.
We also used celery root, which is super healthy and adds extra depth of flavor. A bit of apple cider vinegar and the use of extra virgin olive oil is a variation typical of the Ikarian cooking method.
You all loved our Best-Ever Pinto Bean Soup Recipe – so we want to offer more family-friendly, simple and affordable soups for when you’re short on time but want to cook nutritious meals.
We swear this soup will be perfect for busy yet healthy and nutritious family weekday meals. Slow cooked, ready in just 35-40 minutes, vegan and vegetarian friendly, super filling and budget-savvy.
Potato Kidney Bean Soup: Your Go-To Longevity Bowl
Ingredients
- 5 tbsp olive oil
- 4 potatoes-medium DICED
- 2 carrots-DICED
- 1 red onion -DICED
- 2 cloves of garlic-DICED
- 1/2 a bunch parsley -CHOPPED
- 1/2 a bunch dill-CHOPPED
- 1/2 a bunch celery leaves-CHOPPED
- 1/2 a small celery root- PEELED AND DICED
- 2 laurel leaves ( bay leaves )
- 1 tsp apple cider vinegar
- 100 mL tomato sauce OR tomato puree
- 2 tsp salt
- a pinch of ground black pepper
- 1 can kidney beans- DRAINED AND WELL RINSED
- 2 L water
Instructions
- Begin by washing and chopping the parsley, dill, and celery leaves. Next, peel and cube all the vegetables, including the celery root, garlic clove, and onion.
- Heat olive oil in a small pot over high heat. Add the onion and stir with a wooden spoon until it turns golden brown.
- Add all vegetables to the pot and sauté for 1 minute, stirring to enhance their flavor and allow them to become slightly crispy by absorbing just enough oil. Then, add the water.
- Add all the chopped greens to the pot, reserving a little parsley for garnish. Next, add the bay leaves and bring the mixture to a boil.
- Once boiling, reduce the heat to medium and cook covered for 20 minutes.
- After 20 minutes, add vinegar, salt, pepper, tomato sauce / puree, and drained beans to the pot.
- Cook for another 10 minutes over medium heat, now uncovered.
- Serve with bread or toasted bread for an even heartier version. Enjoy!
What Makes This Recipe Worth Trying:
- Simple, Easy & Uncomplicated
- Ready in under 40 minutes
- Affordable
- Vegetarian-friendly
- Vegan-friendly
- Beginner-friendly
- Family-friendly
- Whole food-based
- Hearty & Filling
- Made with accessible ingredients
- Promoting longevity
Tips for Making This Recipe:
In this recipe, we used tomato puree. However, you can choose to use either puree or sauce, depending on your preference and what you have on hand.
Which to use in SOUP RECIPES:
Tomato Sauce vs. Tomato Puree vs. Tomato Pulp?
If you’re unsure which to choose for soups, here’s a simple guide:
- Tomato Sauce: Thin and smooth, adds a mild tomato flavor, a hint of red color and some liquid.
- Tomato Puree: Thicker and smoother, adds richness and depth without needing extra spices-this is what we usually go for, when cooking soups.
- Tomato Pulp: Chunkier, with seeds and skin, for a rustic feel and intense tomato taste.
Tomato puree and pulp will make the soup thicker. Pick what suits your taste and what you have in your kitchen – they all work well in soups!
Here’s a complimentary FREE eBook we’ve put together to kickstart your journey into the Blue Zones lifestyle!
Inside, you’ll discover 5 incredibly tasty and budget-friendly dinner recipes that are not only easy to prepare but also packed with goodness.
Download your free copy here:
All recipes found here are our original creations. We developed them in our humble kitchen, to help you follow the guidelines of the ‘Blue Zones’ diet and the ‘Ikarian’ diet in a simple, tasty and uncomplicated way
Some More Tips on Cooking Beans & Legumes:
For more info and tips on how to cook legumes and beans check out our popular short video:
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Here is the Pinto soup recipe we mentioned, feel free to check it out as well:
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