cozy cauliflower and kidney bean soup

This is a warm-your-heart kind of soup. We made it the other day when it was a little bit chilly outside and it was just what we needed! I love the colors and the look of this soup as well. It also made for great left-overs for the husband’s lunch the next day. We love soups!


Cozy Cauliflower and Kidney Bean Soup
Prep time
Cook time
Total time
Serves: 4
  • 1 stalk of celery
  • 1 yellow onion
  • 1 head cauliflower
  • 1 seeded red pepper
  • ½ cup water or vegetable broth (Add more as needed)
  • 1 minced garlic clove
  • 5 cups vegetable broth
  • 1 tsp dried oregano
  • 1-15 oz can kidney beans
  • sea salt to taste
  • black pepper to taste
  1. Chop your celery and onion and place in a large pot with ½ cup water on medium heat. Stir occasionally and watch to see if more water needs to be added. Let those cook for about 8 minutes or until they are clear. You may also substitute vegetable stock for the water here if you would like.
  2. While those vegetables cook, cut up your cauliflower, red pepper, and garlic then add them to your pot. Cook for 7 more minutes.
  3. Add in your vegetable broth, kidney beans and oregano and then cover. Bring it to a boil and then reduce your heat and let your soup simmer for another 7-10 minutes. Let cool and then it’s ready to be served!
  4. *I suggest adding your salt once it’s ready to be served and is already in the individual bowls. You will use less salt this way.


A great recipe for the vegan, plant-based eater.  Enjoy this Cozy Cauliflower and Kidney Bean Soup on those cold winter nights!

Enjoy! Kristin

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