Spicy Bean and Veg Soup

Tammy Fry Kelly

Spicy Bean and Veg Soup
Prep Time: 10M
Cooking Time: 60M
Serves: 4

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  1. 60 ml sunflower oil
  2. 2 onions, roughly chopped
  3. 2 cloves garlic, crushed
  4. 7.5 ml medium masala
  5. 7.5 ml curry powder
  6. 3 stalks celery, chopped
  7. 5 carrots, peeled and sliced
  8. 3 potatoes, peeled and roughly chopped
  9. Herb salt and freshly ground black pepper
  10. 1 tin Red Kidney Beans and 1 tin Butter beans (drained and rinsed)
  11. 60 ml tomato puree
  12. 1 tin chopped tomatoes or 4 fresh tomatoes chopped
  13. 60 ml chopped fresh herbs [parsley, coriander, oregano] – if you don’t have fresh, dried will work fine
  14. 2 stock cubes dissolved in ± 300 ml boiling water
  15. Pink Himalayan Salt, to taste
  16. Coconut cream for serving

Soup is the ultimate comfort food and the easiest to veganise!

This spicy bean and veg soup is the perfect “protein-carb balanced” soup for a chilly, rainy evening.

Servings: Makes 4

Prep time: 10 minutes

Cook time: 60 minutes 



  • Heat oil in a large saucepan and sauté onions, garlic and spices.
  • Add celery, carrots, potatoes, beans and tomato (puree and tinned).
  • Add fresh/dried herbs.
  • Dissolve cubes in the boiling water.
  • Cover vegetables with water and allow to slowly simmer for approx 1 hour.
  • Blend and add seasoning to taste.
  • Add more liquid if too thick.
  • Serve hot with drizzle of coconut cream.
  • For optional extra heat/spice, add chopped de-seeded chillies.

Did you enjoy this dish? Explore more vegan soup recipes.

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