Kidney Bean Colorful “Gazpacho” Soup

I really liked the ginger edamame soup I made last night so I wanted to stick with a similar theme for lunch today since I wanted something easy on my stomach, but filling as well. I also wanted to make it a colorful bowl since I read that the more colorful your plate, the more vitamins and minerals you are eating. So, I diced some tomatoes, bell peppers, cucumbers, and carrots and boiled some kidney beans as my protein source. I decided to make half of this soup raw to reap the benefits of the vegetables! To make it an extraordinary soup (different than others), I stuck to using the ginger base like I did for dinner last night. I threw in some freshly grated ginger and a freshly grated garlic clove for flavor, with a hint of turmeric powder for anti-inflammatory benefits! I explained in my post last night that ginger is used in cooking because it’s really good for digestion and gives you a spicy zing, as I called it, without you having to add too much chili sauce. The soup was really portable too in an airtight container and tasted fine chilled, but you can warm it up as well! It’s an easy soup to make and can be used for either lunch, dinner, or a snack since it’s easy to digest and satisfying as well. It’s also perfect for anyone who is sick since it’s watery and all of the vegetables are soft, easy to chew, and great for your digestion if you’re sick. If you’ve ever been to Freshii, the organic make-your-own meal restaurant, this soup tastes a lot like a soup you would have there but I feel it is more healthy because I used a low-sodium vegetable broth (most broths on the market are very high in sodium so watch out)!


The Recipe

Yields 1 Serving

Serving Size: 1 bowl

1/2 cup cooked kidney beans

1 cucumber, diced

5 cherry or grape tomatoes, diced

1 carrot, diced with skin removed

1/2 yellow bell pepper, diced

1 – 2 cup low-sodium broth

1 tbsp olive oil

1 tsp scallions, chopped

1 tsp cumin seeds

1 tsp freshly grated ginger 

1 tsp onion powder or 1 tbsp onions diced

1 tsp fresh lemon juice

1 freshly grated garlic clove

1 tsp turmeric powder

1 tsp salt (optional)

3+ drops of Tabasco sauce (optional for more spice)



1. Chop and dice all the vegetables. Wash properly and set aside.

2. Place the cooked kidney beans and the carrots into a pot with the broth, and freshly grate the ginger and garlic into the soup. The rest of the vegetables will remain raw – if you want to cook them, place them in the pot as well. Cook the soup for ~ 5 minutes till the carrots are completely steamed.

3. Turn off the gas. Throw in all the spices and mix together.

4. Now, throw in all the remaining vegetables and the olive oil for added flavor.

5. Enjoy either warm or chilled!


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