Week 12 Ingredient: Kidney Beans

3 Bean Ful Madames (Soup)

Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Servings: 6
Author: Cuckoo Kitchn


  • 1 15 oz can kidney beans- or 1¾ cup cooked beans
  • 1 15 oz can white northern beans- or 1¾ cup cooked beans
  • 1 15 oz can garbanzo beans- or 1¾ cup cooked beans
  • cups low sodium veggie broth
  • 2 lemons- juice
  • 3-4 cloves garlic- finely diced
  • 1 teaspoon cumin
  • ¼ teaspoon coriander
  • ¼ teaspoon tumeric
  • Himalayan salt
  • Coconut oil * or your cooking oil of choice
  • Cracked black pepper
  • Cayenne*
  • ½ cup grape tomatoes-diced*
  • ½ cup cucumber- diced*
  • Fresh parsley*


  • Finely dice garlic and cook on stove in a small amount of coconut oil until golden brown.
  • Prepare beans, by either soaking overnight and cooking OR opening cans, draining liquid and rinsing with water.
  • Add beans into pan with garlic, reduce heat to medium, and stir.
  • Add in cumin, coriander, tumeric and Himalayan salt- stir.
  • Slowly add in veggie broth and lemon juice, cook until entire dish is hot (about 5 minutes).
  • Remove from heat and spoon beans into bowls, add your desired amount of broth and garnish with diced tomatoes, cucumber and parsley.
  • Option to finish off with cracked black pepper and cayenne pepper.
  • Option to serve with warm flat bread or pita bread.

Image and Recipe are from @cuckookitchn. To view the full post and see more awesome vegan recipes go here.