HEDDY'S BLACK AND RED BEAN SOUP
A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread.
Provided by HEDDY66
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 45m
Yield 8
Number Of Ingredients 14
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.
Nutrition Facts : Calories 208.7 calories, Carbohydrate 39.6 g, Fat 3.6 g, Fiber 9.4 g, Protein 8.9 g, SaturatedFat 0.4 g, Sodium 799.8 mg, Sugar 7.8 g
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
PORTUGUESE RED BEAN SOUP
Make and share this Portuguese Red Bean Soup recipe from Food.com.
Provided by Kim19068
Categories Pork
Time 1h10m
Yield 6 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 456, Fat 29.3, SaturatedFat 10.2, Cholesterol 47.5, Sodium 983.1, Carbohydrate 32, Fiber 5.4, Sugar 11, Protein 17.3
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.
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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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