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This cozy red bean soup recipe is my shortcut version of the classic Bulgarian bob chorba and Italian zuppa di fagioli.
It’s the kind of simple, nourishing bean soup you’ll find across Europe – but quicker, easier, and made for busy weekdays.
I used to make it the traditional way with dry beans, soaked overnight and cooked for hours. But beans in Bulgaria take forever to boil and often never soften the right way.
That’s why I switched to canned red beans.
They save time, cook evenly, and taste amazing.
This red beans soup recipe is ready in about 30 minutes and packed with flavor.
It’s wholesome, naturally vegetarian, and ideal for meal prep or school lunches.
Why you’ll love this red kidney bean soup
• Ready in 30 minutes, no soaking needed
• Balanced and naturally vegetarian
• Budget-friendly and easy to customize
• Great for meal prep or freezing for later
Ingredients
- 2 cans red beans (400 g each), rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 ½ tablespoons tomato paste
- 2 cloves garlic, minced (optional)
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chubritsa (Bulgarian summer savory)
- ¼ teaspoon dried mint
- 1 Bay Leaf (optional)
- 1 tablespoon fresh chopped djodjen or parsley
- 4 cups vegetable broth or water
Optional variations:
- Add celery or red pepper for more flavor depth (I skip them).
- Use white beans, cannellini, or lima beans instead of red.
- Stir in a spoonful of tomato sauce for a richer color.
- Thicken with a little cornstarch slurry (1 tsp cornstarch + 2 tsp water).
How to Make Red Bean Soup with Canned Beans
- Heat the olive oil in a medium pot over medium heat.
2. Add the chopped onion and carrot. Cook for 3–4 minutes until softened. Add tomato paste and stir.
3. Stir in garlic (optional) and spices. Cook for another minute.
4. Add the canned red beans and vegetable broth. Stir to combine and bring to a gentle simmer.
5. Lower the heat and simmer uncovered for about 20 minutes, stirring occasionally.
6. Taste and adjust salt and seasoning. Garnish with parsley or fresh herbs before serving.
Tips for the best red bean soup
- Store leftovers in the fridge for up to 3 days. It tastes even better the next day.
- Mash a few beans in the pot for a thicker, creamier texture.
- Add a squeeze of lemon juice before serving for brightness.
- Serve with crusty bread, feta, or a spoon of yogurt.
FAQs
Yes, white beans, cannellini, or kidney beans work beautifully in this recipe.
Yes, mix a little cornstarch with cold water and stir it in near the end.
Definitely. Let it cool completely and store in portions for up to 3 months.
You can add cooked sausage or bacon, but it’s delicious as a vegetarian meal.
More Soup Recipes
Red Bean Soup Recipe
Ingredients
- 2 cans red beans, 400 g each, rinsed and drained
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 1 medium carrot, diced
- 1 ½ tablespoons tomato paste
- 2 cloves garlic, minced
- 1 teaspoon salt, or to taste
- ½ teaspoon black pepper
- 1 teaspoon oregano
- ½ teaspoon smoked paprika
- ½ teaspoon chubritsa, Bulgarian summer savory
- ¼ teaspoon dried mint
- 1 Bay Leaf, optional
- 1 tablespoon fresh chopped djodjen or parsley
- 4 cups vegetable broth or water
Instructions
- Heat the olive oil in a medium pot over medium heat.
- Add the chopped onion and carrot. Cook for 3–4 minutes until softened.
- Stir in garlic, tomato paste, and spices. Cook for another minute.
- Add the canned red beans and vegetable broth. Stir to combine and bring to a gentle simmer.
- Lower the heat and simmer uncovered for about 20 minutes, stirring occasionally.
- Taste and adjust salt and seasoning. Garnish with parsley or fresh herbs before serving.
Video
Notes
- You can toss in some chopped celery or red bell pepper if you like extra flavor, though I usually keep it simple.
- Try making it with white beans, cannellini, or lima beans for a lighter variation.
- For a deeper color and richer taste, add a spoonful of tomato sauce toward the end.
- If you prefer a thicker soup, stir in a bit of cornstarch mixed with water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
