RED BEANS SOUP RECIPES RECIPES

Name: Red Bean Soup
Prep time: 30 min
Cook time: 2 h
Total time: 2 h 30 min
Yield: 8 to 10 servings
Ingredients: 2 tablespoons vegetable oil; 1 1/2 cups chopped onions; 1/2 cup chopped celery; 1/2 cup chopped bell peppers; 1 teaspoon salt; 1/4 teaspoon cayenne; 1/4 teaspoon freshly ground black pepper; 4 bay leaves; 2 quarts chicken or beef stock or canned low-sodium chicken or beef broth; 4 cups cooked red beans, pureed in a food processor; 1/4 cup dry sherry; 1/2 cup chopped green onions; 1/4 cup chopped parsley leaves; 1/2 teaspoon hot sauce (recommended: Tabasco)

RED BEAN SOUP RECIPE | FOOD NETWORK

Red Bean Soup Recipe | Food Network image

Provided by Food Network

Categories main-dish

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours 0 minutes

Yield 8 to 10 servings

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
1 1/2 cups chopped onions
1/2 cup chopped celery
1/2 cup chopped bell peppers
1 teaspoon salt
1/4 teaspoon cayenne
1/4 teaspoon freshly ground black pepper
4 bay leaves
2 quarts chicken or beef stock or canned low-sodium chicken or beef broth
4 cups cooked red beans, pureed in a food processor
1/4 cup dry sherry
1/2 cup chopped green onions
1/4 cup chopped parsley leaves
1/2 teaspoon hot sauce (recommended: Tabasco)

Steps:

Heat the oil in a large heavy pot over medium heat. Add the onions, celery, bell peppers, salt, cayenne, black pepper, and bay leaves. Cook, stirring often, for about 5 minutes, or until the vegetables are wilted. Add the stock and beans, stirring to mix well. Reduce the heat to medium-low and simmer, uncovered, until the mixture is smooth and creamy, 1 1/2 to 2 hours.
Just before serving, add the sherry, green onions, parsley, and hot sauce. Remove the bay leaves.
Serve hot in soup bowls.

COLORADOS (RED BEAN SOUP) RECIPE | EATINGWELL

Colorados (Red Bean Soup) Recipe | EatingWell image

Beef brisket and a ham hock make this hearty diabetic soup a main dish that needs no sides. It would also be tasty with biscuits or cornbread.

Provided by Diabetic Living Magazine

Categories Healthy Pork Recipes

Total Time 3 hours 5 minutes

Number Of Ingredients 14

Ingredients

1 pound dry red kidney beans
6 cups water
8 cups water
¾ cup dry white wine or reduced-sodium beef broth
1 medium green or red sweet pepper, chopped
1 medium onion, chopped
1 medium tomato, chopped
4 cloves garlic, minced
1 medium fresh yellow wax chile pepper or banana chile pepper, seeded and chopped (see Tip)
1 pound fresh beef brisket, trimmed of fat and cut into 3/4-inch pieces
1 ham hock
1 large russet potato, peeled and diced
1 teaspoon salt
½ teaspoon ground black pepper

Steps:

In a 6-quart Dutch oven, combine beans and the 6 cups water. Bring to boiling; reduce heat. Simmer for 2 minutes. Remove from heat. Cover and let stand for 1 hour. (Or place beans in 6 cups water in pan. Cover and let soak in a cool place for 6 to 8 hours or overnight.) Drain and rinse beans.
Return beans to Dutch oven. Add the 8 cups water, the wine or broth, sweet pepper, onion, tomato, garlic, and chile pepper. Bring to boiling; add beef brisket and ham hock. Return to boiling; reduce heat. Cover and simmer about 1 1/2 hours or until beans and meat are tender. Remove ham hock; set aside to cool. Mash beans slightly. Add potato to bean mixture. Return to boiling; reduce heat. Cover and simmer about 15 minutes more or until potato is tender. When ham is cool enough to handle, cut meat from bone; discard bone. Cut ham into bite-size pieces; stir into bean mixture. Stir in salt and black pepper.

Nutrition Facts : Calories 272.7 calories, CarbohydrateContent 33.4 g, CholesterolContent 35.1 mg, FatContent 4 g, FiberContent 12.4 g, ProteinContent 23.5 g, SaturatedFatContent 1.3 g, SodiumContent 456.6 mg, SugarContent 4 g

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