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Low-carb hearty kidney bean-vegetable soup

Delicious and hearty low carb meal for those watching their weight
Servings: 2
Author: Petra Kravos


  • 100 g green beans cut into 1cm long pieces
  • 1/2 carrot chopped (optional)
  • 1 red onion sliced
  • 2-3 clove garlic chopped
  • 1/2 tsp smoked paprika
  • 1 stock cube vegetarian
  • 4 tbsp coconut or rapeseed oil enough to fry the onion
  • 50 g spinach washed (or more if you like)
  • 2 stalks of celery diced
  • 1 carton of organic kidney beans get it from Tesco's or Sainsbury's
  • 2 bay leaves
  • 75 ml passata
  • 1/2 courgette chopped
  • water
  • salt and pepper as required


  • Heat up the oil in a medium size saucepan, add sliced onion and gently fry it until soft.
  • Add chopped garlic, quickly stir, leave for around 30 seconds so it releases the flavour and then add some water to prevent it from burning.
  • Cook the harder vegetables first. Add cut celery, carrots and green beans to the pan and then add enough water to cover them so they can cook in a liquid. Add a stock cube, smoked paprika and bay leaves at the same time.
  • Simmer vegetables for around 5 minutes and then add chopped courgette and passata. Add more water if needed. Cook for a few more minutes and then add the spinach.
  • After the spinach has wilted a bit add a carton of kidney beans. If it feels it needs more liquid, add all of the liquid from the carton. If it's a bit watery, add only some of the liquid.
  • Cook on a low heat for a few more minutes. If it's too watery you could add some flour and water mix.
  • Season to taste with salt and pepper.


If you eat meat, you could also put some chicken pieces in this soup, just make sure the chicken is organic. Of course you would have to cook it first before cooking any vegetables.