Simple Red Bean Soup Recipes

RED BEAN SOUP

Steps:

• Rinse the red beans with water to remove the impurities.
• Soak the red beans overnight. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.).
• Add the pandan leaves and dried tangerine peels.
• Boil the red beans with water for one hour.
• Separate the beans from the liquid, mash the beans and then return to the pot.
• Soak the sago for 30 minutes to soften it.
• Add the soaked sago and rock sugar. Add water if necessary.
• Boil for a further twenty minutes. Serve.

RED BEAN VEGETABLE SOUP

Steps:

• In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.

SPICY RED BEAN SOUP

Steps:

• In a large pot over medium heat, combine the oil and the onion. Saute for 5 minutes, or until onion is tender. Add the paprika, ketchup, water, soup mix, salt and pepper and stir well. Cut the linguica and chourico into 3 inch pieces and add to the soup.
• In a food processor or blender, puree the beans in small batches and add to the pot. Reduce heat to low and simmer for 2 to 3 hours. Add the potatoes and simmer for another hour. Break the spaghetti into 3 to 4 inch pieces, add to the pot and simmer for another 15 minutes, or until spaghetti is tender.

RED BEAN SOUP RECIPE

Steps:

• Pre-soak the azuki beans in water overnight if you are using ordinary cooker. For high pressure cooker, soaking process is not a must but also recommended.
• Put rock sugar, soaked beans, water and orange peels in a large pot. Bring all the content to a boil and then cook for 15 minutes. Turn off the fire and let the beans cool down slightly, with the lid covered. Then re-start the fire and continue simmer for 30 minutes until the beans are completely soft. Season with sugar.

SWEET RED BEAN SOUP

Steps:

• First, rinse the beans under cold water. Then, soak the beans in water for at least 8 hours (overnight).
• Drain the beans and transfer to a medium-sized pot. Add 6 cups of fresh water. Bring to a boil, then let simmer for 1 hour. Over the course of the hour, add an additional 2 cups of water as needed.
• When the beans look soft and broken down, use an immersion blender to blend until the beans are just broken up--it shouldn't be completely smooth (unless that's your preference--you're the cook here!). You can also transfer to a blender and pulse a few times until you achieve your desired consistency.
• Transfer the blended mixture back to the pot. If you like a soupier consistency, feel free to add additional water at this stage until you reach your desired consistency. Add the sugar and orange zest. Stir over medium to medium-high heat to dissolve the sugar. The mixture should bubble very gently.
• Next, add the tapioca. Cook for 20 minutes until the tapioca pearls become translucent. Some recipes recommend cooking the tapioca separately, but it works just fine to add them directly to the soup. When the tapioca pearls are totally translucent, it's ready to serve!

SIMPLE RED BEAN SOUP

Steps:

• Mix together water, tomato paste, and chicken broth in a pot until blended.
• In another pan, sauté onion and garlic in the olive oil.
• Drain the liquid from the red beans into the broth mixture and save the beans for later or empty in the whole can.
• Let simmer, adding parsley and paprika.
• Add sautéed onions and garlic to soup.
• Season to taste with salt and pepper.

RED BEAN SOUP

Steps:

• Put the beans in a saucepan, cover with fresh water and bring to a boil.
• Boil for 10 minutes and drain.
• Set aside.
• Melt the butter in a dutch oven or very large saucepan and cook the onion, garlic, celery and carrot, covered, until softened.
• Add the beans, ham, ham bone, water, worcestershire sauce, parsley, thyme, bay leaves, lemon juice, pepper flakes, and salt and pepper to taste.
• Bring to a boil and simmer 2 hours or until beans are very soft.
• Discard the ham bone.
• Scoop out the chunks of ham and reserve.
• Press the soup through a fine sieve and return it to the saucepan.
• Discard the solids in the sieve.
• Cut the chunks of ham into small dice and add to the soup.
• Reheat, and taste and adjust the seasonings.
• Serve hot, sprinkled with a little parsley.

RED BEAN SOUP

Steps:

• Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
• Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
• Serve hot in soup bowls.