Now that I’m WFH (Working From Home in case you’re not familiar with the lingo!), I’ve had a lot more time to cook hot lunches, so at the moment making soups is my new thaaang. I was feeling a bit experimental in the kitchen last week so I threw a few ingredients together and ended up with this pretty tasty (and spicy!) soup. It’s a perfect remedy for a runny nose too as it’s so spicy! I thought I’d share this Vegan Chipotle Bean Soup recipe with you guys if you fancy a warming yet light lunch.
This Chipotle Bean Soup recipe really hits the spot for me because I find that I’m constantly snacking out of habit when I’m at home so having a light lunch prevents me from feeling too sluggish. The combo of cannellini beans and chickpeas makes this soup packed with plant-based protein which will also keep you feeling fuller for longer.
You can adapt this vegan chipotle bean soup recipe by adding as many different veggies as you like to this, I chose to keep it simple by just adding kale, but some finely chopped carrots or sweet potato would be a great addition too.
This soup is ideal for current times (let me not directly mention the dreaded ‘C’ word!), as it requires mostly store cupboard ingredients and makes a big batch too- so no need to make yet another painful shop to Saino’s to make this.
For this vegan chipotle bean soup recipe I blended semi-dried tomatoes for the sauce, but you can use a tin of chopped tomatoes and 2 tbsp of tomato purée instead.
Also if you don’t have any chipotle paste (as it’s a fairly niche ingredient) then don’t stress, just use a little extra paprika, chili flakes and a little sticky soy sauce/marmite (this will give it a richer taste).
If you’re looking for some other vegan lunch ideas, you can also try out my ‘chuna’ sandwich recipe (made with chickpeas- see what I did there haha).
I served my Chipotle Bean Soup with some avo on toast but hummus on a toasted bagel would also go nicely too.
Vegan Chipotle Bean Soup
A spicy Mexican inspired soup, a perfect lunch for cold days indoors
- 1 onion, finely chopped
- 2 cloves garlic, crushed
- 1/4 bag kale
- 1 tsp dried basil
- 1.5 tsp chipotle paste, optional
- 1/4 tsp paprika add more if not using chipotle paste
- 1/4 tsp spicy dried chilli flakes add more if not using chipotle paste
- 1 tsp brown sugar
- 1/2 jar semi or sundried tomatoes, blended into a paste or use 2 tbsp tomato purée
- 1 tin sundried tomatoes
- 1 tin chickpeas
- 1 tin cannelini beans
- 1 tsp marmite or sticky soy sauce only if NOT using chipotle paste
- 1 tbsp olive oil
- salt and pepper to taste
Add the oil to a heated large pot on medium heat. Once the oil is heated (looks runnier), add the chopped onion. Once translucent, add the garlic
When the garlic just starts to brown, add basil, spices (paprika, chilli flakes) and chipotle paste (or sticky soy sauce/marmite), then stir to coat the onion and garlic
Add the blended sundried tomatoes (or tomato purée) and tin of tomatoes. Add 2 large cups of hot water. Bring the mix to boil and add the sugar.
Add the chickpeas and cannelini beans, then simmer (lower heat) and cover for 15 mins
Add the kale, taste (and season with salt and pepper to taste) the simmer for a further 5 mins.
Serve with your choice of side e.g. avo/hummus on toast