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Plant-Based Kidney Bean Chilli Soup

Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 4
Author: Caroline


  • 1 red onion finely chopped
  • 1 brown onion finely chopped
  • 3 garlic cloves crushed, then chopped
  • 800 g tins of kidney beans in water drained
  • 1 teaspoon cumin powder
  • 1 teaspoon chilli powder - choose your own strength
  • 1 litre Marigold vegan bouillon
  • 3 tablespoons tomato puree
  • few drops of Tabasco - to your liking
  • 2 tablespoons Vegan Worcestershire sauce


  • Cook the onion, garlic, cumin powder and chilli in 4 tablespoons of water for about 5 minutes until the onion is soft. Don't let them catch on, add a little more water if this is likely.
  • Add all the other ingredients to the pot. Cover and simmer for about 20 minutes.
  • Use a counter top blender or a stick blender to puree the soup. Serve with some crunchy wholemeal bread and a refreshing green salad.
Tried this recipe?Mention @Carolinesplantbaseddiet or tag #Carolinesplantbaseddiet !