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Vegetarian, Africa and overseas

Congo soup with bread

Congo soup is a thick Guadeloupean soup made with kidney beans, pumpkin, carrots, potatoes, and leeks. It serves 4, takes 1 hour to make, costs €1.70 per person, and needs no special technique. The trick is to mash part of the beans into the soup to thicken it naturally, without flour.

Tonight it's Guadeloupean Congo soup, a thick kidney bean and vegetable soup, served with bread.

Congo soup with bread
Total time
1 h
Difficulty
Easy
Cost per person
€1.70
Calories per person
530 kcalcalculated by Kiloach, your weight coach
Season
Winter, Fall
The kids
They generally like it

Congo soup gets its thickness from mashed kidney beans in the broth, not from a roux or flour. The pumpkin adds mild sweetness, the leeks and carrots build a deep base, and the whole chili lets just a touch of heat through if you pull it out halfway through cooking. Served with bread, it turns into a full meal on its own.

This is a weeknight soup, the kind that warms you up without needing an hour of watching the pot. It works just as well for a family dinner in winter as for a simple Sunday night meal, and kids recognize the vegetables on their plate in a soft, familiar form.

The ingredients

4 people

Pantry

  • Canned kidney beansoften in the pantry 800 g
  • Oiloften in the pantry 2 tbsp
  • Saltoften in the pantry 1 pinch
  • Pepperoften in the pantry 1 pinch

Fruits and vegetables

  • Pumpkin 400 g
  • Carrots 2
  • Potatoes 300 g
  • Leeks 2
  • Onion 1
  • Garlic 2 cloves
  • Thyme 3 sprigs
  • Chili pepper 1

Bakery

  • Baguette 1

Allergens Gluten

The step by step recipe

  1. Saute the sliced onion and garlic in the oil, in a large pot. 5 min

    Keep the heat low, the onion should just turn soft.

  2. Add the peeled vegetables cut into cubes, then cover with a liter and a half of water.

    Cut the pieces to an even size so they cook evenly.

  3. Add the thyme and the whole chili pepper, then let it simmer gently. 25 min

    Remove the chili halfway through if you want a milder soup.

  4. Add the drained kidney beans and let it simmer a bit longer. 10 min

    Mash part of the beans with the back of the ladle.

  5. Adjust the seasoning and serve with the bread.

    A drizzle of olive oil at the table makes it even better.

Our tips to get it right

  • Cut all the vegetables into similarly sized pieces so they cook at the same rate and the soup has an even texture.
  • If you like your soups with more kick, leave the chili whole until the end of cooking, it infuses slowly without turning too spicy.
  • Taste before adding salt, canned beans already bring some salt depending on the brand.

The variations

  • Swap the pumpkin for butternut squash if that's what you have on hand, the result stays just as creamy.
  • For a heartier version, add a piece of smoked meat or bacon to the broth right at the start of cooking.
  • For kids, blend part of the soup before serving and remove the chili before cooking instead of partway through.

What to serve it with

  • Fresh bread or a baguette
  • A drizzle of olive oil
  • Grated cheese on top

Storage

The soup keeps for 2 to 3 days in the fridge in a sealed container. It freezes well for up to 2 months, in individual portions. Reheat it over low heat, adding a splash of water if it has thickened while resting.

Questions about this dish

Can I use dried kidney beans instead of canned?

Yes, but soak them overnight and cook them for about an hour before adding them to the soup. Canned beans stay faster for a weeknight dinner.

Do I need to remove the seeds from the chili?

The chili goes in whole, uncut, so the seeds stay inside and don't spread much into the broth. Pull the whole chili out halfway through cooking if you want a milder soup.

Can this soup be made ahead?

Yes, it actually tastes better reheated the next day once the flavors have had time to blend. Prepare it up to the point of adding the beans, then finish cooking just before serving.

How do you thicken the soup without blending all the vegetables?

Mash a ladleful of kidney beans right in the pot with the back of a spoon. This thickens the broth naturally without needing flour or a blender.

How long does it take to make a Congo soup with bread?

Count 1 h in total, prep and cooking included. The recipe is rated “easy”.

How many calories are in a Congo soup with bread?

About 530 kcal per serving, for a recipe meant for 4 people. Calories are calculated by Kiloach, your weight coach, the app that partners with Mon Chou.

How much does a Congo soup with bread cost?

About €1.70 per serving, or €6.80 for 4 people, based on average supermarket prices.

What allergens does this recipe contain?

This recipe contains gluten. Always check the labels of the products you buy.

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