RED BEAN SOUP NEAR ME RECIPES

Name: Red Bean Vegetable Soup
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: 12 servings (3 quarts).
Cuisine: North America, Cajun, Mexican
Ingredients: 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

RED BEAN VEGETABLE SOUP RECIPE: HOW TO MAKE IT

Red Bean Vegetable Soup Recipe: How to Make It 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

Total Time 06 hours 15 minutes

Prep Time 15 minutes

Cook Time 06 hours 00 minutes

Yield 12 servings (3 quarts).

Number Of Ingredients 10

Ingredients

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, FatContent 0 fat (0 saturated fat), CholesterolContent 2mg cholesterol, SodiumContent 701mg sodium, CarbohydrateContent 29g carbohydrate (5g sugars, FiberContent 8g fiber), ProteinContent 11g protein. Diabetic Exchanges 2 starch

PORTUGUESE RED BEAN SOUP RECIPE - FOOD.COM

Portuguese Red Bean Soup Recipe - Food.com image

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

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

1 carrot
1 onion
4 stalks celery
4 tomatoes, skinned & seeded
1 potato, peeled
8 ounces kidney beans, soaked overnight
2 ounces olive oil
2 ounces butter
1 1/4 teaspoons paprika
2 quarts chicken stock
3 tablespoons tomato paste
2 mild chorizo sausage (or hot)
1 teaspoon cayenne pepper
salt & pepper

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, FatContent 29.3, SaturatedFatContent 10.2, CholesterolContent 47.5, SodiumContent 983.1, CarbohydrateContent 32, FiberContent 5.4, SugarContent 11, ProteinContent 17.3

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