Kidney Bean and Tomato Soup

This kidney bean and tomato soup is really easy to make in the pressure cooker. It only takes a few minutes to get everything into the pot if you use pre-prepared vegetables. I used some frozen and some fresh for this version so the time taken was slightly extended. It then takes a few minutes to get the pressure cooker steaming. Cook for 5-10 minutes for a delicious and filling soup.

Kidney Bean and Tomato Soup

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yield: Serves 4

Kidney Bean and Tomato Soup

Kidney beans bring the protein then add in the goodness of tomatoes and other vegetables to create a great soup that only needs some bread for a substantial meal. Optionally add some cheese for a little extra luxury.


  • 1 400g can red kidney beans
  • 1 small brown onion
  • 5 smallish potatoes (around 450g/1lb)
  • 2 cloves garlic
  • 2 medium tomatoes
  • 1 500ml carton passata (sieved tomatoes)
  • Handful of sliced mushrooms
  • Handful of frozen mixed vegetables
  • 1 tsp dried mixed herbs or herbes de provence
  • 1 tbsp soy sauce
  • Salt
  • Pepper


  1. Drain and rinse the kidney beans then put into the pressure cooker
  2. Peel and coarsely chop the onion then add to the pot
  3. Do the same with the garlic
  4. Pour in the passata then rinse out the container with an equal quantity of water and add that to the pot
  5. Coarsely chop the tomato and add that to the growing mixture
  6. Add a handful of sliced mushrooms
  7. Add the Mixed Vegetables. The frozen version are great for this because they add variety and are cheap to buy.
  8. Cut the potato into bite size chunks then throw that into the pot.
  9. Add in the herbs then season with salt and pepper. I would advise keeping the salt and pepper to a minimum and then allow your diners to add a little more to suit their taste when the meal is served.
  10. Seal the pressure cooker then place on the stove over a high heat. Allow the pot to come to pressure then continue like that for 5 minutes then cut off the heat. Leave to cool so that the pressure is released before opening the pan. You can do a short cut here if you want the food in a hurry by manually releasing the pressure.
  11. Once the pressure has reduced then remove the lid and taste. You may want to add a little more salt and pepper at this point though that is really best left to your diners choice at the table.
  12. Tasting will show if the soup is at the right temperature for serving. If it seems too cool then place over a medium heat until it reaches serving temperature.
  13. Either pour into a large bowl and place in the centre of the table or ladle into individual bowls before serving to the diners..


Take slices of wholemeal bread and lightly toast. Then slice into thin strips and serve on a plate so that your diners can pick at them and dip the bread into their soup. Alternatively serve with a crusty roll for each diner. This soup would also be delicious sprinkled with some parmesan or similar cheese,

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