Best 3 Pink Bean Soup Recipes

Indulge in a comforting culinary journey with our delightful pink bean soup recipes. These hearty and flavorful soups, crafted with the finest ingredients, offer a symphony of flavors and textures that will warm your soul. Discover the classic Minestrone Soup, a vibrant Italian delight brimming with colorful vegetables, tender beans, and a savory broth. Embark on a taste adventure with the Moroccan Harira Soup, a richly spiced and aromatic dish featuring succulent lamb, hearty beans, and a medley of aromatic spices. Experience the rustic charm of the Portuguese Caldo Verde Soup, a comforting blend of creamy potatoes, hearty kale, and smoky chorizo, all simmered in a flavorful broth. And for a taste of the Orient, delight in our Asian Noodle Soup, a tantalizing fusion of fragrant lemongrass, ginger, and a symphony of colorful vegetables, all harmoniously combined in a savory broth. Prepare to embark on a culinary adventure that will leave you craving more.

Check out the recipes below so you can choose the best recipe for yourself!

PINK BEAN SOUP

Pink Bean Soup image

This is a recipe I've been searching for for a long time. On my trips to Southern California, I would always stop in a restaurant named Keefer's Inn in King City, California. Unfortunately, the restaurant changed hands and this soup served there wasn't the same.In the old restaurant, in their gift shop, burlap bags of pink beans were sold along with a recipe card for this soup. I never bought one because I thought the restaurant would be there forever! I wrote in to a local newspaper food column asking if anyone still had the recipe and lucked out! Pink beans are smallish, sweet, meaty beans sometimes are known as chili beans; however, any pea or bean will work. I just love the pink beans for this savory soup. * cooking time does not include overnight soaking ** a ham bone can certainly be used instead of a ham hock

Provided by Chattes

Categories Beans

Time 3h20m

Yield 10-12 serving(s)

Number Of Ingredients 10

Ingredients

1 lb pink beans
3 -5 slices bacon
3/4 cup diced celery
3/4 cup diced carrot
3/4 cup diced onion
1 garlic clove, minced
10 -12 ounces ham hocks
1/2 cup tomato sauce
2 quarts water
salt and pepper

Steps:

Rinse the beans, checking for stones and debris.
Soak beans overnight.
Saute bacon until crisp, drain.
Add carrots, celery, onions and garlic to bacon grease.
Saute 5-10minutes.
Drain beans.
Put in bean soup pot along with carrots, celery, onions and garlic.
Add the cooked bacon.
Add the ham hock, tomato sauce and water.
Bring to a boil, turn the heat down and simmer for 2 1/2 hours until beans are soft.
Remove the ham hock and pull the meat from the bone.
Chop and return meat to the soup.
Remove 1/4th to 1/3rd of the beans, mash or puree.
Return to pot and simmer another 20-30 minutes, stirring occasionally.
Skim off unwanted grease.
Season with salt and pepper.
Serve.

PINK BEAN, QUINOA, AND SPINACH SOUP

Pink Bean, Quinoa, and Spinach Soup image

Categories Bread Salad Bean Bake Quinoa Spinach Vegan Simmer

Yield 6 or more servings

Number Of Ingredients 13

Ingredients

1 1/2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
8 baby carrots, quartered lengthwise
2 garlic cloves, minced
2 natural, salt-free vegetable bouillon cubes
One 14- to 16-ounce can diced tomatoes
1/2 cup quinoa, rinsed in a fine sieve
One 15- to 16-ounce can pink beans, drained and rinsed
2 teaspoons good-quality curry powder
Pinch of ground cinnamon
Pinch of ground nutmeg
5 to 6 ounces baby spinach rinsed
Salt and freshly ground pepper to taste

Steps:

Heat the oil in a large soup pot. Add the onion and sauté over medium-low heat until translucent. Add the carrots and garlic and continue to sauté until all are golden, about 5 minutes.
Add 6 cups water, followed by the bouillon cubes, tomatoes, quinoa, beans, curry powder, cinnamon, and nutmeg. Bring to a rapid simmer, then cover and simmer gently for 15 to 20 minutes, until the quinoa is tender.
Add the spinach and cover. Cook for just a minute or two, until it is wilted, then stir it into the soup. Adjust the consistency with a little more water if the soup is too dense; season with salt and pepper and serve.
menu suggestions
For a delicious soup-and-salad meal, pair this with Mixed Greens with Sprouts, Apple, and Daikon (page 179) and serve with fresh whole-grain olive bread or a fresh flatbread such as pita or lavash.
To complete the meal without using further recipes, serve with vegan cheese quesadillas (use a griddle on the stovetop or bake in a 400°F oven) or simple nachos (tortilla chips topped with melted vegan cheese and, if you'd like, some green chiles), and a salad of mixed greens, tomatoes, peppers, and olives.
nutrition information
Calories: 181
Total Fat: 5g
Protein: 7.5g
Carbohydrates: 26g
Fiber: 6g
Sodium: 280mg

PINK BEAN SOUP WITH RADICCHIO

Pink Bean Soup With Radicchio image

Provided by Barbara Kafka

Categories soups and stews

Time 4h40m

Yield 4 - 5 servings

Number Of Ingredients 10

Ingredients

1/4 pound pink beans, preferably Spanish habichuelas rosadas
2 1/2 cups water
2 heads radicchio
2 1/2 cups liquid (veal stock, chicken stock, cooking liquid from other radicchio recipes or a combination of these)
Kosher salt to taste
Freshly ground black pepper to taste
1 medium-size potato, peeled and cut into 1/2-inch chunks, cooked in boiling salted water until almost done
2 teaspoons shredded fresh basil leaves
2 teaspoons fruity olive oil
Grated Parmesan cheese

Steps:

Rinse beans. In a small soup pot, add beans and 2 1/2 cups water. Bring quickly to a boil, shut off heat and cover. Allow to sit 1 hour.
Put radicchio in a saucepan and add stock. Simmer for 40 minutes, turning once. Drain, but reserve cooking liquid. Cut radicchio crosswise into half-inch strips. There should be about a cup.
Drain and rinse beans. Return to soup pot and cover with reserved cooking liquid. Simmer 1 to 1 1/2 hours or until tender.
Stir in cooked and sliced radicchio, plus salt and pepper to taste .
Add remaining ingredients, except cheese, and reheat to boiling. Remove from heat and serve with Parmesan cheese.

Nutrition Facts : @context http, Calories 77, UnsaturatedFat 2 grams, Carbohydrate 12 grams, Fat 2 grams, Fiber 2 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 836 milligrams, Sugar 2 grams

Tips:

Soak the beans overnight: Soaking the beans overnight helps to soften them and reduce the cooking time. If you don't have time to soak the beans overnight, you can quick-soak them by boiling them for 1 minute, then removing them from the heat and letting them sit for 1 hour.
Use a variety of vegetables: This recipe calls for carrots, celery, and onions, but you can also add other vegetables such as potatoes, parsnips, or turnips. You can also add a handful of frozen peas or corn near the end of the cooking time.
Season the soup to taste: This recipe is a good starting point, but you may want to adjust the seasonings to your liking. You can add more salt, pepper, or garlic powder, or you can add a bay leaf or two for extra flavor.
Serve the soup with crusty bread or crackers: Pink bean soup is a hearty and filling soup that is perfect for a cold winter day. Serve it with crusty bread or crackers for a complete meal.

Conclusion:

Pink bean soup is a delicious and easy-to-make soup that is perfect for a weeknight meal. It is also a great way to use up leftover ham or bacon. With its creamy texture and smoky flavor, pink bean soup is sure to be a hit with your family and friends. So next time you're looking for a quick and easy soup recipe, give pink bean soup a try. You won't be disappointed!