African Kidney Bean Soup

Ingredients

• •2 tablespoons vegetable oil
• •1 large onion, diced
• •3 cloves garlic, minced
• •2 medium carrots, chopped
• •2 medium potatoes, cubed
• •2 cans (15 oz each) kidney beans, drained and rinsed
• •6 cups vegetable or chicken broth (gluten-free)
• •1 can (14 oz) diced tomatoes
• •1 teaspoon cumin
• •1 teaspoon paprika
• •to taste Salt and pepper
• •2 tablespoons fresh cilantro, chopped

Directions

1. 1Heat oil in a large pot over medium heat and sauté diced onion and minced garlic until fragrant, about 2 minutes.
2. 2Add chopped carrots and potatoes, stirring occasionally for 5 minutes to soften slightly.
3. 3Pour in the broth and diced tomatoes with their juices, then add kidney beans.
4. 4Stir in cumin and paprika, then bring the soup to a boil.
5. 5Reduce heat to low and simmer for 25-30 minutes until potatoes and carrots are tender.
6. 6Season with salt and pepper to taste, then stir in fresh cilantro.
7. 7Ladle into bowls and serve hot.

💡 Slow cooker: cook LOW 5–6 hours, or HIGH 2–3 hours, adding any greens, dairy or fresh herbs in the last 15 minutes.

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