KIDNEY BEAN SOUP
This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.
Provided by Tracey
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
- In a frying pan, fry chopped onions until browned; put aside.
- To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 36 g, Cholesterol 29.7 mg, Fat 10.7 g, Fiber 11 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 627.3 mg, Sugar 3.7 g
KIDNEY BEAN-VEGETABLE SOUP
A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.
Provided by So Cal Gal
Categories Beans
Time 1h
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large pot over medium heat, and warm olive oil.
- Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
- Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
- Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
- While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
- Add salt to taste.
- Reduce heat, cover, and simmer for about 15 minutes.
- Let cool a bit before serving.
KIDNEY BEAN VEGETABLE SOUP
"My family loves this vegetable soup," pens Lillian Palko from her Napa, California home. Chock-full of kidney beans, celery, spinach, carrots, zucchini and tomatoes, the comforting broth is ideal to serve on cool autumn days with a loaf of crusty bread or warm biscuits.
Provided by Taste of Home
Categories Lunch
Time 30m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.
Nutrition Facts : Calories 103 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 939mg sodium, Carbohydrate 19g carbohydrate (0 sugars, Fiber 4g fiber), Protein 7g protein.
RED BEAN STEW
Hungarian gulyas (goulash) is the inspiration here, but this one is a vegetable dish. It has a deep, rich flavor redolent of paprika, garlic, lots of sweet peppers and onions. I like to serve this with noodles, or over thick slices of country bread. Note that soaking the beans is not absolutely necessary, but I find that they cook more evenly and have a more uniform, pillowy texture if I do.
Provided by Martha Rose Shulman
Categories dinner, one pot, soups and stews, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 17
Steps:
- Drain the beans through a strainer set over a bowl. Place the beans in a large soup pot or Dutch oven. Measure the soaking water in the bowl, and add enough water to it to measure 2 1/2 quarts. Add this to the pot with the beans, turn the heat to medium-high and bring to a gentle boil. Skim off any foam and/or bean skins.
- Meanwhile, heat 1 tablespoon of the oil over medium heat in a large, heavy skillet and add the onions, carrots and peppers. Cook, stirring often, until the vegetables are tender and fragrant, about 8 to 10 minutes. Add 2 of the garlic cloves and continue to cook for another minute or so, until the garlic is fragrant. Season to taste with salt, add another tablespoon of oil and add the paprika. Cook, stirring, for a couple of minutes, until the vegetables are well coated with paprika and the mixture is aromatic. Add a ladleful of simmering water from the beans to the pan, stir with a wooden spoon or heatproof spatula, scraping the bottom and sides of the pan to deglaze, then stir this mixture into the beans. Add the tomato paste and bay leaf, reduce the heat, cover and simmer 1 hour.
- Add the oregano, the remaining garlic cloves, salt to taste, cayenne, vinegar and sugar, and continue to simmer for another hour. The beans should be thoroughly tender and the broth thick and fragrant. Taste and adjust salt, and add more cayenne if desired. For a thicker stew, strain out 1 heaped cup of beans with a little liquid and purée. Stir back into the stew.
- Just before serving, stir in the parsley. Serve over noodles or thick slices of country bread, topping each portion with a large dollop of drained yogurt.
Nutrition Facts : @context http, Calories 334, UnsaturatedFat 4 grams, Carbohydrate 55 grams, Fat 6 grams, Fiber 22 grams, Protein 19 grams, SaturatedFat 1 gram, Sodium 371 milligrams, Sugar 5 grams
RED BEAN SOUP
This came from a Cajun Cookbook that my friend had loaned to me. The prep. time does not include soaking the beans overnight.
Provided by Gingerbear
Categories One Dish Meal
Time 2h35m
Yield 4-6 serving(s)
Number Of Ingredients 17
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 KIDNEY BEAN PUREE
Provided by Moira Hodgson
Categories quick, side dish
Time 2m
Yield 4 servings
Number Of Ingredients 8
Steps:
- Soak the beans in cold water overnight.
- Heat the wine in a saucepan with spices, onion, herbs and peppers and two cups of water. Bring the liquid to a boil and keep it at a simmer. Meanwhile, drain the beans, cover them with cold water and bring them to a boil. Boil hard for five minutes and drain. Immediately add the beans to the simmering wine, cover and cook over medium low heat one to one-and-a-half hours. Add boiling water if necessary to keep the beans covered. (Season with one teaspoon of salt only when the beans are tender.)
- Drain the beans, reserving one-half cup of the cooking liquid. Discard the cinnamon stick, bouquet and onion. Puree the beans in a food processor; for a finer result one can then press them with the cooking liquid through the fine blade of a food mill. Return the beans to the saucepan and cook, stirring with a wooden spoon, over low heat until the puree becomes thick enough to come away from the sides of the pan.
- Gradually beat in the butter. Correct the seasoning. (The beans can be prepared one day in advance. Reheat them slowly in a double boiler or a covered glass dish in the microwave.)
Nutrition Facts : @context http, Calories 373, UnsaturatedFat 4 grams, Carbohydrate 39 grams, Fat 12 grams, Fiber 10 grams, Protein 13 grams, SaturatedFat 7 grams, Sodium 369 milligrams, Sugar 2 grams, TransFat 0 grams
RED BEAN VEGETABLE SOUP
Cajun seasoning boosts the flavor of this brothy soup. The easy recipe makes a big batch that's loaded with beans and fresh veggies. -Ronnie Lappe, Brownwood, Texas
Provided by Taste of Home
Categories Lunch
Time 6h15m
Yield 12 servings (3 quarts).
Number Of Ingredients 10
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.
Nutrition Facts : Calories 158 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges
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.
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VEGAN RED KIDNEY BEAN SOUP RECIPE - SPROUTING ZEN
From sproutingzen.com
Reviews 16Servings 6Cuisine BeansCategory Dinner
- – it is best if you soak your beans the night before. You can also use the quick soak method that is listed below in the notes section. If you have an instant pot – you do not have to pre-soak your beans.
- Add beans, carrots, and sweet potatoes to instant pot. Add 7 cups of water. Hit the manual button and cook on high pressure for 60 minutes. Don’t add anything else for now. Once the 60 minutes are up, I always leave the instant pot alone for another 10 to 15 minutes to allow the pressure to naturally release. Remember, if when you open the IP the beans still feel hard then just pop the cover back on and add another 10 or 15 minutes.
- Place soaked beans and chopped carrots and sweet potatoes in a large pot with 7 cups of water, heat over medium heat and simmer gently with lid tilted until beans are soft and tender. This usually takes 60 minutes to 1 1/2 hours. Make sure to keep an eye on your beans and stir occasionally, burnt beans are the worst! You may have to add water as you go if the water evaporates but the beans are still not tender enough. You’ll know the beans are ready once they are soft. I like to taste the beans as I go.
- – saute the veggies. In a saucepan, pour about 1/2 cup of vegetable broth OR 1 tablespoon olive oil and heat over medium heat. Add chopped onions, red bell pepper, and garlic. Once veggies are soft and fragrant, remove from heat and set aside.
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5/5 (4)Total Time 2 hrs 3 minsCategory Main Course, SoupCalories 177 per serving
- Start sauteing onions and minced garlic in olive oil. Once onions become translucent add bell peppers. Lower heat to medium.
- While bell peppers are sauteing, peel carrots and slice them. You can also buy carrots already sliced.
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5/5 (1)Total Time 1 hrCategory LunchCalories 392 per serving
- Spray the bottom of a large saucepan, about 5 times, with the low cal olive oil spray. Turn on a high heat under the pot and wait until the oil bubbles, then turn down to a low heat. You could also use 1 tbsp. olive oil.
- Add the diced onion and soften it, then add the garlic adding drops of water if the mixture becomes dry and begins to stick.
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SPICY RED KIDNEY BEAN AND BLACK BEAN SOUP - FOOD & TRAVEL BLOG
From greedygourmet.com
Reviews 1Estimated Reading Time 2 minsServings 6Total Time 1 hr 45 mins
- Put the black beans and kidney beans in two separate pots. To each, add fresh cold water to cover and a bay leaf. Bring to a boil, then cover, and simmer 30 minutes.
- Add 3 tablespoons coarse salt to each pot and continue simmering until the beans are tender, about 20 minutes more. Drain and let cool slightly. Discard the bay leaves.
- Heat the oil in a large flameproof casserole. Add the carrots, onion and garlic and cook over low heat, stirring until softened, 8-10 minutes. Stir in the cumin, cayenne, oregano and salt to taste.
- Add the wine, stock and water and stir to mix. Add the beans. Bring to a boil, reduce the heat, then cover and simmer about 20 minutes, stirring occasionally.
KIDNEY BEAN SOUP RECIPE - ANNA PAINTER | FOOD & WINE
From foodandwine.com
Servings 6-8Total Time 1 hr 30 minsCategory Vegetable Soup
- In a medium saucepan, combine the barley with 3 cups of water and a generous pinch of salt. Bring to a boil. Reduce the heat to moderately low, cover and simmer until the barley is just tender, about 12 minutes. Drain and spread the cooked barley on a rimmed baking sheet.
- In a large saucepan, cook the bacon over moderately low heat until golden brown, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour off all but 2 tablespoons of the fat and reserve for another use.
- Add the onions and garlic to the saucepan and season with salt and pepper. Cook over moderate heat, stirring occasionally, until the onions have softened, about 8 minutes. Add the celery, carrots and chopped collard greens and cook until softened, about 8 minutes more. Stir in the mustard, crushed red pepper flakes, the tomatoes and their juices, kidney beans and broth and bring to a boil. Reduce the heat to moderately low and simmer the soup until the vegetables are very tender and the liquid has reduced slightly, about 25 minutes. Stir in the cooked barley and parsley. Season the soup with salt and pepper, garnish with the reserved bacon and serve with lots of crusty bread.
EASY KIDNEY BEANS SOUP WITH VEGETABLES - EVERYDAY ...
From everydaynourishingfoods.com
4.8/5 (4)Servings 4Cuisine GlobalCategory Soup
- Start Instant pot in saute mode. Once it is hot enough, add oil and finely chopped onions to it. Let them fry for a couple of minutes.
- Now add veggies of your choice. I used bottle gourd (calabash), carrots, and potatoes. You can use any squash or sweet potato or pumpkin or any veggies of your choice. Mix them well.
- To these veggies mixture, add tomato puree. Chopped or pureed tomatoes will also work for this recipe.
- Give it a good stir and add spice powders and herbs - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
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