Red Bean Soup Recipes

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.

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.

Steps:

• Warm the oil in a large saucepan over medium heat. Stir in the garlic, celery, and green onions. Cook, stirring frequently, until tender, about 3 minutes. Stir in beans, tomatoes, cream of mushroom soup, and water. Bring to a boil. Stir in dill, reduce heat to medium, and simmer 10 minutes. Stir in shrimp, and simmer until shrimp are pink, about 5 minutes.

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.

Steps:

• Finely chop all vegetables including tomatoes and potato. Drain soaked beans, discarding liquid.
• In a medium pot, add olive oil and butter.
• When oil is hot, add chopped carrot, onion, celery, tomatoes. Saute, but do not brown. Add chopped potato, paprika, and chicken stock.
• When this reaches a boil, add kidney beans and turn down heat to a simmer. Add tomato paste .
• Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch add sausage and cayenne pepper.
• Season to taste.

Steps:

• Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
• Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.

Steps:

• Boil the Adzuki beans until they are slightly soft.
• Drain the water and rinse the beans, place them back in a large pot.
• Chop up the carrots, celery, and onions, and place them in the pot with the beans.
• Add the rest of the ingredients (spices, pork, water), except the sherry.
• Mix the ingredients.
• Cover and bring to a boil.
• Reduce heat and cook just under a boil for 2 to 3 hours (until beans are very soft, soup is thick and vegetables have thoroughly cooked).
• Before serving, add the sherry and stir.
• I like a particularly thick,"stew like" soup.
• If you want a thinner soup, just add more water!
• Also, I tend to add my spices liberally- just season to taste!
• The pork is mainly to give flavour, so get something with a little fat on it!
• Note: Adzuki beans are Japanese beans.
• You can substitute with other beans, but the cooking time may vary.

Steps:

• Heat oil in a pan and fry the garlic, pepper, onion and carrot for 5 minutes. Add cayenne, chilli powder, thyme, rosemary and bay leaf.
• Stir well and add water and stock.
• Add beans, purée and tomatoes and give it all a good stir to break up the tomatoes. Bring to boil and then simmer partially covered for 75 mins, skimming off any froth that may form.
• Remove bay leaf and liquidise, sieve into a pan and season well. If needed thin with a little water and reheat.

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.