Bean Soup

5.0 (1 reviews)

1 cup kidney beans, cleaned and soaked overnight
1 clove garlic
1/2 tsp. grated ginger
1/2 onion, coarsely chopped
Salt, to taste
1 Tbsp. margarine
1/2 cup finely chopped onion
1/2 tsp. cumin seeds
1/2 cup finely chopped tomato
1/2 cup finely chopped cooked kidney beans
1/4 cup fresh chopped coriander
Salt, to taste
4 Tbsp. freshly grted nondairy Parmesan cheese

• Boil the beans with garlic, ginger, onions, and salt until tender.
• Cool and purée the beans and bring to a boil in a pan. Set aside.
• Heat the margarine in a pan and sauté the onions for a couple minutes over medium heat.
• Add the cumin seeds and stir and remove from heat.
• Add the tomatoes, kidney beans, coriander and salt and stir well. Set aside.
• Ladle the soup into soup bowls and put 1/4 of the onion-tomato mixture in the center of each bowl and top the soup with 1 Tbsp. of grated nondairy Parmesan. Serve hot with bread.

Makes 4 servings

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 Ingrid E. Newkirk

“Almost all of us grew up eating meat, wearing leather, and going to circuses and zoos. We never considered the impact of these actions on the animals involved. For whatever reason, you are now asking the question: Why should animals have rights?” READ MORE

— Ingrid E. Newkirk, PETA President and co-author of Animalkind