Tuesdays Red Bean Soup Recipes
RED BEAN SOUP
Provided by Food Network
Categories main-dish
Time 2h30m
Yield 8 to 10 servings
Number Of Ingredients 14
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.
SIMPLE RED BEAN SOUP
When we get low on groceries toward the end of every other week, I have to be creative to make it last. Along the way, I discover easy, healthful meals that can be made in a pinch and are sure to please.
Provided by La Gourmande
Categories Clear Soup
Time 15m
Yield 4 serving(s)
Number Of Ingredients 10
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.
Nutrition Facts : Calories 236.7, Fat 4.8, SaturatedFat 0.8, Sodium 676.3, Carbohydrate 37.1, Fiber 9.6, Sugar 7.1, Protein 13.9
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- The night before - or at least 6 hours before - the cook, add rinsed beans to a large bowl, pick them over for debris or broken pieces, and cover with 8 cups of water. Let soak on the counter for a minimum of 6 hours.
- Set a 4 or 5 quart stock pot or Dutch oven over high heat. Transfer the bean soaking water to the pot, measuring it as you go. You'll need 6 cups of liquid (the soaking water will probably amount to 4 or 5). Use broth to make up the difference. Let the liquid come to a boil, then add the beans, reducing heat to maintain a steady simmer (meaning, bubbles will break the surface at a perky, but not frenetic, pace). Cover the pot with a lid, or foil.
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