Best 20 Red Bean Soup Recipes

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Indulge in the hearty goodness of red bean soup, a culinary delight that warms the soul and tantalizes the taste buds. This versatile dish, with its vibrant hue and rich flavors, has captivated palates across cultures and cuisines. From the classic Chinese red bean soup, known for its sweet and earthy notes, to the savory and smoky Mexican caldo de frijoles rojos, each recipe offers a unique culinary journey. Embark on this gastronomic adventure with our carefully curated collection of red bean soup recipes, ranging from traditional to contemporary, each promising an unforgettable taste experience.

Let's cook with our recipes!

CAJUN STYLE RED BEAN AND RICE SOUP



Cajun Style Red Bean and Rice Soup image

This is a very hearty, spicy soup. Makes for a filling first-course serving.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
8 ounces bacon, cooked and cubed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
1 tablespoon minced garlic
4 bay leaves
6 ounces sliced andouille sausage
1 small smoked ham hock
2 cups dry kidney beans, soaked overnight
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce
8 cups chicken broth
1 teaspoon salt
1 ½ cups cooked rice
6 tablespoons thinly sliced green onion

Steps:

  • In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
  • Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
  • Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
  • Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 54.9 g, Cholesterol 67.5 mg, Fat 36 g, Fiber 10.5 g, Protein 31.9 g, SaturatedFat 11.7 g, Sodium 1240.4 mg, Sugar 4 g

SIMPLE RED BEAN-AND-RICE SOUP



Simple Red Bean-and-Rice Soup image

An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 10

2 tablespoons olive oil
1 medium white onion, diced small
1/2 medium green bell pepper, diced small
2 cloves garlic, minced
4 teaspoons Cajun seasoning, plus more for serving
5 cups chicken broth
3 cans (15.5 ounces each) kidney beans, rinsed and drained
Salt
1/3 cup converted rice
2 scallions, thinly sliced

Steps:

  • In a large pot, heat oil over medium-high. Add onion and bell pepper and saute until softened, 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and season with salt. Simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top.
  • Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and cook 5 minutes. Remove from heat and season with additional Cajun seasoning, if desired.

Nutrition Facts : Calories 294 g, Fat 6 g, Fiber 10 g, Protein 17 g, SaturatedFat 1 g

SPICY SHRIMP AND RED BEAN SOUP



Spicy Shrimp and Red Bean Soup image

Shrimp, red beans (or kidney), tomatoes with chiles, and cream of mushroom soup make this soup an easy-to-make crowd pleaser that looks and tastes like soup from a fine restaurant. Serve with Garlic Toast to make it a complete meal. I created this completely by accident and it turned out great!

Provided by Kim Berley

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Seafood

Time 40m

Yield 4

Number Of Ingredients 10

2 tablespoons olive oil
3 cloves garlic, chopped
1 medium celery rib, chopped
2 green onions, chopped
1 (15 ounce) can red kidney beans, drained
1 (10 ounce) can tomatoes with green chilies
1 (10 ounce) can condensed cream of mushroom soup
¾ cup water
1 sprig fresh dill
12 ounces medium shrimp - peeled and deveined

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.

Nutrition Facts : Calories 315.9 calories, Carbohydrate 25.8 g, Cholesterol 127.7 mg, Fat 12.9 g, Fiber 7.5 g, Protein 24.7 g, SaturatedFat 2.2 g, Sodium 1099 mg, Sugar 1.4 g

RED BEAN VEGETABLE SOUP



Red Bean Vegetable Soup image

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

3 large sweet red peppers, chopped
3 celery ribs, chopped
2 medium onions, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
4 cups chicken broth
2 bay leaves
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon Cajun seasoning
1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce

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 WITH ANDOUILLE SAUSAGE (CROCK POT)



Red Bean Soup With Andouille Sausage (Crock Pot) image

Posting this for ZWT 2006 (French, Cajun & Creole region). I absolutely love red beans & rice though I make it my own weird way and when I found this recipe, I had to try it. I played with the spices some as it was rather bland the original way. I serve this kind of gumbo style with a scoop of cooked rice put into the bowls before I add the soup.

Provided by JanetB-KY

Categories     Ham

Time 4h55m

Yield 6-8 serving(s)

Number Of Ingredients 17

2 tablespoons butter
1 large sweet onion, diced
3 stalks celery, diced
1 small green pepper, diced
2 large garlic cloves, chopped
8 cups chicken broth
1 cup chopped ham or 1 smoked ham hock
1 1/2 cups dried kidney beans, soaked in cold water one hour, rinsed and drained
1 bay leaf
2 teaspoons cajun seasoning
1/2 teaspoon cumin
1 teaspoon chili powder
hot sauce
2 parsnips or 2 white potatoes, diced
1 sweet potato, diced
1 lb andouille sausage, cut into 1 inch pieces
salt and pepper

Steps:

  • Melt butter in large saucepan. Add onion, garlic, celery and green pepper. Cook and stir for five minutes. Place in slow cooker.
  • Add broth, ham or ham hock, beans, bay leaf and other seasonings. Cover and cook on high for two hours.
  • Remove ham hock if you used it. Cut off what meat you can and add it to the crock pot. Add parsnips or white potatoes and sweet potato. Cover and cook for an additional two hours.
  • Add sausage. Cover and cook for an additional 30 minutes or until heated through. Discard bay leaf. Salt and pepper to taste and serve with rice.

SPICY RED BEAN SOUP



Spicy Red Bean Soup image

This is a hearty soup served by my grandmother at many family gatherings. It is an absolute favorite. Tastes even better the next day! It is made with linguica, which is a slim Portuguese sausage heavily flavored with garlic. Linguica can be found in Latin American markets and many supermarkets.

Provided by Scotty Carreiro

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 20

Number Of Ingredients 13

2 tablespoons olive oil
1 onion, chopped
6 tablespoons paprika
2 ½ cups ketchup
8 cups water
1 (1 ounce) package dry onion soup mix
1 teaspoon salt
1 tablespoon ground black pepper
1 pound linguica, casings removed
1 pound chourico - Portuguese smoked pork sausage
5 (15 ounce) cans kidney beans
3 potatoes, peeled and cubed
½ pound spaghetti

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.

Nutrition Facts : Calories 386.6 calories, Carbohydrate 41.3 g, Cholesterol 35.9 mg, Fat 17.6 g, Fiber 8.6 g, Protein 17.5 g, SaturatedFat 5.9 g, Sodium 1283.2 mg, Sugar 7.9 g

CAJUN CHICKEN AND RED BEAN SOUP



Cajun Chicken and Red Bean Soup image

Creole Cajun Seasoning adds Southern Flavors to this Chicken Soup

Provided by Chef Mary Nolan

Yield 6 servings

Number Of Ingredients 17

4 tablespoons unsalted butter
1 medium onion, finely diced, (1 1/2 cups)
1 medium green bell pepper, finely diced, (1 1/4 cups)
3 ribs celery, finely diced, (1 1/4 cups)
1 small jalapeño pepper, finely diced
3 cloves garlic, minced
1 1/4 pounds boneless, skinless chicken thighs, cut into bite-size pieces
2 tablespoons The Spice Hunter Cajun Creole Seasoning Blend
2 teaspoons kosher salt
1 (8oz) can tomato sauce
1 (15.5oz) can small red beans, drained and rinsed
1 (32oz) box chicken broth, low-sodium
1/2 cup white rice
1 bay leaf
4 teaspoons worcestershire sauce
1 tablespoon hot sauce
freshly ground black pepper

Steps:

  • Melt butter over medium heat in a large pot. Add onion, bell pepper, celery, jalapeño, and garlic and cook, stirring frequently, until softened and onion is translucent, about 20 minutes.
  • Add chicken, The Spice Hunter Cajun Creole Seasoning Blend, and salt and increase heat to medium-high. Stir and cook until chicken begins to look opaque, about 2 minutes. Add tomato sauce, red beans, chicken broth, rice and bay leaf and bring to a boil and then reduce to a simmer over medium-low heat. Stir frequently so that rice doesn't stick to the bottom and cook uncovered 20 minutes, until rice is softened. Stir in Worcestershire sauce and hot sauce and check seasoning, adding more salt if desired. Remove bay leaf, ladle into bowls, and top with black pepper (soup with continue to thicken as it sits).

HEDDY'S BLACK AND RED BEAN SOUP



Heddy's Black and Red Bean Soup image

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

1 tablespoon olive oil
1 large onion, chopped
2 stalks celery, chopped
2 carrots, chopped
6 cloves garlic, chopped
1 tablespoon ground cumin
2 tablespoons chili powder, or to taste
2 teaspoons maple syrup
¼ teaspoon ground black pepper
4 cups vegetable broth
2 (15 ounce) cans black beans, drained and rinsed
2 (15.5 ounce) cans canned red beans, drained and rinsed
1 (15 ounce) can whole kernel corn, with liquid
1 (14.5 ounce) can crushed tomatoes, with liquid

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

RED BEAN SOUP



Red Bean Soup image

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

2 cups dried red kidney beans, soaked overnight and drained
2 tablespoons butter
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
1 stalk celery & leaves, chopped
1 carrot, peeled and chopped
1/2 lb smoked ham, cut into large chunks
1 large ham bone, if available
2 quarts water
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
2 bay leaves
2 tablespoons lemon juice
1/8 teaspoon dried hot red pepper flakes
salt and pepper
chopped fresh parsley (to garnish)

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.

BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP



BLACK BEAN, SWEET POTATO, AND RED QUINOA SOUP image

Categories     Vegetable

Number Of Ingredients 15

1 cup uncooked red quinoa, rinsed and drained
1/2 tbsp coconut oil (or other oil)
3 garlic cloves, minced
2 cup diced sweet onion (about 1/2 large)
1 jalapeno, seeded if preferred and diced
1 large sweet potato (350 g), peeled and chopped to 1/2-1 inch dice (2.5-3 cups)*
1.5 tsp ground cumin
1 tsp chili powder
1/2 tsp ground coriander
6 cups vegetable broth
1.5 cups cooked black beans (one (15-oz) can rinsed and drained)
fine grain sea salt and black pepper, to taste (I used 1/2 tsp salt or a bit more)
1/4 tsp cayenne pepper (or red pepper flakes)
2 handfuls Spinach or kale leaves, optional
toppings: avocado, corn chips, cilantro, cashew cream, lime juice, tomatoes or salsa, green onion

Steps:

  • 1. In a medium-sized pot, add quinoa along with 1.5 cups water. Bring to a boil, reduce heat to medium, and cover with tight fitting lid. Simmer covered for about 17 minutes or until the water is absorbed and quinoa is fluffy. Remove from heat, fluff with fork, and keep it covered until ready to use. 2. Meanwhile, heat oil in a large wok or pot. Add garlic and onion and sauté for a few minutes over medium heat. Season with salt and pepper. Now add in the jalapeno and sweet potato and sauté for 5-7 minutes more. 3. Stir in the cumin, chili powder, coriander, and broth. Bring to a boil and then reduce heat to medium and simmer for about 18-20 minutes uncovered, or until the potatoes are tender. 4. Just before serving, stir in the cooked quinoa, drained and rinsed black beans, cayenne, and optional spinach. Season with salt and pepper to taste, adding more spice if desired. 5. Garnish soup with cherry tomatoes, cilantro, green onion, corn chips, avocado, and/or cashew cream.

RED BEAN, RICE AND SAUSAGE SOUP



Red Bean, Rice and Sausage Soup image

Make and share this Red Bean, Rice and Sausage Soup recipe from Food.com.

Provided by CallMeBubbles

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 large onion, finely chopped
1 large garlic clove, minced
1 teaspoon olive oil
1 1/4 quarts chicken broth
1 large carrot, diced
1 large celery rib, diced
1/2 red bell pepper, diced
15 ounces tomato sauce
2 -16 ounces dark red kidney beans, drained
1/4 teaspoon dried thyme leaves
1 bay leaf
1/4 teaspoon pepper
1/3 cup long grain rice
6 ounces smoked turkey sausage, cut into 1/4-inch slices
salt, to taste

Steps:

  • Sauté onion and garlic in oil in large saucepan until onion begins to brown. Add remaining ingredients except sausage and salt; heat to boiling.
  • Reduce heat and simmer, covered, 20 minutes, stirring occasionally. Add sausage and simmer, uncovered, 10 minutes or until soup has thickened slightly; discard bay leaf and season with salt.

SPICY BLACK AND RED BEAN SOUP



Spicy Black and Red Bean Soup image

Simple to prepare! Throw it in your crock pot in the morning, and it will be done when you get home from work! I use fat-free, low-sodium chicken broth, and no-salt-added diced tomatoes.

Provided by Chelsea

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas     Black Bean Soup Recipes

Time 1h25m

Yield 10

Number Of Ingredients 12

1 tablespoon vegetable oil
1 ½ cups chopped onion
1 ¼ cups sliced carrots
2 cloves garlic, minced
3 cups chicken broth
2 teaspoons white sugar
1 (16 ounce) package frozen shoepeg corn
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (14.5 ounce) can Italian-style stewed tomatoes
1 (14.5 ounce) can diced tomatoes, drained
1 (4 ounce) can diced green chiles

Steps:

  • Heat the oil in a large Dutch oven over medium-high heat until hot. Add onion, carrot, and garlic; saute 5 minutes. Stir in broth, sugar, corn, beans, tomatoes, and chilies; bring to a boil. Cover, reduce heat, and simmer 2 hours.
  • This soup can also be prepared in a crock pot. Combine everything in the pot, and cook on HIGH for the first hour. Turn the temperature down to LOW, and cook 7 more hours.

Nutrition Facts : Calories 172.4 calories, Carbohydrate 29.9 g, Fat 2.5 g, Fiber 7.9 g, Protein 8.4 g, SaturatedFat 0.3 g, Sodium 774.7 mg, Sugar 7.2 g

ROASTED RED PEPPER AND BLACK BEAN SOUP



Roasted Red Pepper and Black Bean Soup image

I was looking for something light for dinner and opened up the pantry and came up with this. I'm posting to find out calories. I'm not sure if there is a similar recipe on here or not.

Provided by eatingrealfood

Categories     Vegan

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

16 ounces vegetable stock (low sodium)
16 ounces black beans (low sodium)
16 ounces diced tomatoes
10 ounces roasted red peppers
2 garlic cloves
1 tablespoon onion powder
1 tablespoon curry powder
salt & pepper

Steps:

  • Drain and rinse black beans. Add beans, stock and diced tomatos (undrained) to pot.
  • Add roasted red peppers to pot (with or without the juice in the jar).
  • Rough chop garlic and add to pot along with onion, curry powder, salt and pepper.
  • Simmer for 15 to 20 minutes.
  • Use stick blender or regular blender to puree soup.
  • ** I like it spicy so I add a few dashes of tabassco sauce to mine **.

RED BEAN 'N' SAUSAGE SOUP



Red Bean 'N' Sausage Soup image

"We have many cold months in Idaho, and hearty soups served with hot rolls help warm us up," writes Tami Christman from her home in Soda Springs. "My mom got the recipe for this delicious soup-chock-full of kidney beans, apples and turkey sausage-at a country restaurant in Lima, Montana. Guests always ask for a copy."

Provided by Taste of Home

Categories     Lunch

Time 1h5m

Yield 8 servings (2 quarts).

Number Of Ingredients 15

1 pound turkey Italian sausage links, casings removed
1 medium onion, diced
3 cups chicken broth
3 medium tart apples, peeled and chopped
1 can (14-1/2 ounces) crushed tomatoes, undrained
2 tablespoons cider vinegar
2 tablespoons chopped green pepper
2 tablespoons chopped sweet red pepper
2 tablespoons brown sugar
1/2 teaspoon seasoned salt
1/2 teaspoon ground mustard
1/4 teaspoon rubbed sage
1/4 teaspoon chili powder
1/4 teaspoon pepper
1 can (16 ounces) kidney beans, rinsed and drained

Steps:

  • In a large saucepan or soup kettle, cook the sausage and onion until meat is no longer pink; drain. Add the next 12 ingredients. Bring to a boil. Reduce heat; cover and simmer for 45 minutes, stirring occasionally. Add beans; heat through.

Nutrition Facts : Calories 232 calories, Fat 8g fat (2g saturated fat), Cholesterol 47mg cholesterol, Sodium 1132mg sodium, Carbohydrate 29g carbohydrate (0 sugars, Fiber 5g fiber), Protein 14g protein. Diabetic Exchanges

SPICY BLACK AND RED BEAN SOUP



Spicy Black and Red Bean Soup image

This is my friend Gale's favorite soup. She makes a huge pot, and makes fresh baked bread and just enjoy.

Provided by Dancer

Categories     Black Beans

Time 8h15m

Yield 10 serving(s)

Number Of Ingredients 12

1 tablespoon vegetable oil
1 1/2 cups onions, chopped
1 1/4 cups carrots, sliced
2 garlic cloves, minced
3 cups vegetable broth
2 teaspoons white sugar (optional)
1 (16 ounce) package frozen corn
1 (15 ounce) can kidney beans, drained and rinsed
1 (15 ounce) can black beans, rinsed and drained
1 (14 1/2 ounce) can Italian-style stewed tomatoes
1 (14 1/2 ounce) can diced tomatoes, drained
1 (4 ounce) can diced green chilies

Steps:

  • Combine everything in your crock pot and cook on HIGH for the first hour.
  • Turn the temperature down to LOW, and cook 7 more hours.

RED BEAN AND BARLEY SOUP



Red Bean and Barley Soup image

Make and share this Red Bean and Barley Soup recipe from Food.com.

Provided by ratherbeswimmin

Categories     Beans

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 7

1/2 cup pearl barley
2 teaspoons olive oil
1 medium onion, chopped
4 cups cooked red beans (can use canned that are drained and rinsed)
4 cups low-fat chicken broth (recipe #329596) or 4 cups vegetable broth, preferably homemade (Low-Fat Chicken Stock)
salt
1/2 cup chopped fresh parsley

Steps:

  • In a small saucepan, combine the barley with water to cover; place over med-high heat.
  • When the water boils, decrease heat to low and simmer for 5 minutes.
  • Drain barley, rinse, and drain again; set aside.
  • Heat the oil in a 4-quart saucepan over med-high heat.
  • Add in onion; cook/stir until begins to soften, 2-3 minutes.
  • Stir in the beans and broth; bring to a boil.
  • Decrease heat to med-low, cover the saucepan, and cook 15 minutes.
  • Use a slotted spoon to transfer the beans and onion to a food processor and pulse 4-5 times to finely chop the beans but not puree them.
  • Scrape the sides of the work bowl down and pulse the machine 1-2 more times.
  • Return the beans to the saucepan with the liquid and stir well to blend.
  • Add in the barley and place over med-high heat.
  • When the soup comes to a boil, decrease heat to low and simmer, stirring often to prevent the barley from sticking, until the barley is tender, about 30 minutes.
  • Stir in the parsley; season with salt to taste, and serve.
  • *You may drizzle a teaspoon of extra virgin olive oil over each serving, if you wish.

Nutrition Facts : Calories 231.3, Fat 2.3, SaturatedFat 0.3, Sodium 6.1, Carbohydrate 42, Fiber 10.6, Sugar 1.3, Protein 12.2

HOBART'S CHICKEN AND RED BEAN SOUP



Hobart's Chicken and Red Bean Soup image

This is a delicious and quick recipe for "stay at home" meal. A tomato-based soup that will please the whole family.

Provided by Rodney

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 30m

Yield 8

Number Of Ingredients 12

1 (14.5 ounce) can diced tomatoes
1 (15 ounce) can tomato sauce
1 ½ quarts water
¼ cup diced onion
1 pound boneless chicken breast halves, cooked and cubed
1 (16.5 ounce) can red beans, drained and rinsed
1 cup chopped broccoli
1 cup diced carrots
1 teaspoon salt
½ teaspoon ground black pepper
½ teaspoon Cajun seasoning
1 pinch garlic powder

Steps:

  • In a large saucepan over medium-high heat, combine diced tomatoes, tomato sauce, water and onion. Bring to a boil, then stir in cooked chicken, beans, broccoli, carrots, salt, pepper, Cajun seasoning and garlic powder. Let boil 5 minutes, then reduce heat and simmer 20 minutes more.

Nutrition Facts : Calories 185.7 calories, Carbohydrate 15.9 g, Cholesterol 42.6 mg, Fat 4.6 g, Fiber 4.8 g, Protein 19.9 g, SaturatedFat 1.2 g, Sodium 887.9 mg, Sugar 5.3 g

RED BEAN AND PASTA SOUP



Red Bean and Pasta Soup image

Make and share this Red Bean and Pasta Soup recipe from Food.com.

Provided by ellie_

Categories     Beans

Time 1h55m

Yield 8 serving(s)

Number Of Ingredients 12

1 onion, chopped
3 garlic cloves, sliced
3 tablespoons olive oil
1 teaspoon oregano
2 bay leaves
1 (8 ounce) can tomato sauce
2 teaspoons salt
1 tablespoon soy sauce
1 (16 ounce) package red beans, soaked overnight and drained
10 sprigs parsley
6 cups vegetable broth
2 cups pasta, cooked

Steps:

  • In a large soup pot heat olive oil over medium heat and then stir in onion and garlic for 5 minutes.
  • Stir in next 5 ingredients (oregano - soy sauce) and bring to a simmer and then add the beans, parsley and broth. Bring to a boil and then reduce heat to low and cook for 90 minutes.
  • Remove bay leaves. Puree some of the beans using an immersion blender and then add the pasta. Bring soup back to a boil and cook for another minute.

LOW- CALORIE CABBAGE RED BEAN SOUP



Low- Calorie Cabbage Red Bean Soup image

This is very tasty and filling. Great for watching calories an fat.I like putting this in my crock pot and simmer all day.

Provided by kkray7273

Categories     Beans

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 11

2 quarts fat-free chicken broth
1 small cabbage, chopped
1 medium onion
1 cup chopped celery
1 cup green pepper
1 (12 ounce) package frozen spinach
1 tablespoon chopped garlic
1 (12 ounce) can chopped tomatoes
salt and pepper
1 cup morning star soy crumbles (optional)
16 ounces canned red beans

Steps:

  • Bring chicken broth to a boil.
  • Add cabbage, onions, peppers, spinach, garlic, and tomatoes; simmer 20 minutes.
  • Add kidney beans, crumbles, if using and salt and pepper.

RED BEAN AND BARLEY SOUP



Red Bean and Barley Soup image

My family and friends love this recipe! Even those that say they hate bean soup ask for seconds. Using the immersion blender to create a smooth texture makes it a winner for my 3 year old granddaughter up to my husband! A great way to add fiber while serving up a wonderful vegetarian soup. Add a chunk of toasty french bread, a...

Provided by Shelli Weisz

Categories     Bean Soups

Time 25m

Number Of Ingredients 7

1/2 c pearl barley
3/4 c water
2 tsp olive oil
1 medium onion, chopped
2 can(s) red kidney beans
4 c chicken stock (can use canned or bouillon granules )
to taste salt

Steps:

  • 1. In a small saucepan, combine the barley with water to cover; place over medium heat and simmer 5 minutes. Drain barley; set aside. Heat the oil in a 4-quart saucepan over med-high heat. Add in onion; cook/stir until begins to soften, 2-3 minutes. Add in the beans with the liquid Add broth; bring to a boil. Decrease heat to med-low, cover the saucepan, and cook 15 minutes. Using an immersion blender, puree the soup until smooth, or leave some chunkiness for texture if you prefer. Add in the barley and place over medium heat. When the soup comes to a boil, decrease heat to low and simmer, stirring occasionally to prevent the barley from sticking, until the barley is tender, about 20 minutes. Season with salt to taste, and serve

Tips:

  • Soak the red beans overnight. This will help them cook more evenly and reduce the cooking time.
  • Use a variety of vegetables. This will add flavor and nutrients to the soup. Some good choices include carrots, celery, onions, garlic, bell peppers, and tomatoes.
  • Add some spices and herbs. This will give the soup a delicious flavor. Some good choices include cumin, chili powder, paprika, oregano, and thyme.
  • Cook the soup until the beans are tender. This may take about 1-2 hours, depending on the type of beans you are using.
  • Serve the soup hot with your favorite toppings. Some good choices include sour cream, cheese, or chopped cilantro.

Conclusion:

Red bean soup is a delicious, healthy, and easy-to-make soup that is perfect for a cold winter day. It is also a great way to use up leftover red beans. With a few simple ingredients and a little time, you can make a pot of red bean soup that your whole family will love.

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