Dee’s smoky kidney bean soup

Dee’s smoky kidney bean soup has been a firm family favourite ever since I married Tim. Pre-kids and with kids. Years ago I only cared about how this soup tasted – and let me tell you it’s divine. Today, I also love knowing that it’s packed with nutrients and it’s a really healthy and tasty dish for the whole family.

I’ve been asked to write down the recipe but I can really not claim this my own. My lovely mother in law Dee has taught me how to make it, she’s been making it for decades. I love her added tip of using a teaspoon full of marmite. It contains vitamin B12 and makes a lovely addition to a veggie dish, plus adds a depth of flavour too. Dee’s a brilliant cook and I love everything she has taught me and I am so looking forward to cooking with her again soon.

There is not much you need to make this smokey kidney bean soup and I like the fact that you only need a few fresh ingredients, everything else lives in your cupboard. It makes it much easier as you don’t need a long list of fresh stuff to make a really healthy dish!

Below is the full recipe and click HERE for the RECIPE VIDEO on you tube or check out some of my other vids there too!

INGREDIENTS (for 4 + leftovers)

1 onion, finely chopped

1 tbsp olive oil 

3 cloves of garlic, finely chopped

1 red pepper, cut into 2cm pieces

1 tin of chopped tomatoes

1 tin of kidney beans, drained and washed

2 tsp smoked paprika (sweet)

500ml veggie stock 

Salt and pepper

Option: Add 1 tsp of marmite or a glug of red wine

Serve with home made croutons, a dollop of yoghurt and some fresh coriander


Begin by sautéing your onion in the olive oil until soft, for a good 7 minutes.

Add garlic and red pepper and cook for another few minutes before adding the smoked paprika. Mix well, cook for a couple of minutes until the paprika starts smelling lovely. 

Add kidney beans, chopped tomatoes and stock. 

Bring to boil and then reduce heat. Simmer for 15 minutes.

Before pureeing the soup, remove 2 tbsp of the paprika bits and beans and set aside for decoration. 

Puree soup. 

To serve, place some of the pepper and beans on top, add a bit of yoghurt if you wish and sprinkle over some herbs. 

To make simple croutons: 

Simply toast your favourite bread and cut into cubes. 

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Dani Binnington

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