Best Tuesdays Red Bean Soup Recipes

Simple Red Bean Soup image

Provided by La Gourmande

Categories Clear Soup

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

Steps:

Mix together water, tomato paste, and chicken broth in a pot until blended.
In another pan, sauté onion and garlic in the olive oil.
Drain the liquid from the red beans into the broth mixture and save the beans for later or empty in the whole can.
Let simmer, adding parsley and paprika.
Add sautéed onions and garlic to soup.
Season to taste with salt and pepper.

Nutrition Facts : Calories 236.7, Fat 4.8, SaturatedFat 0.8, Sodium 676.3, Carbohydrate 37.1, Fiber 9.6, Sugar 7.1, Protein 13.9

Red Bean Soup image

Provided by Food Network

Categories main-dish

Time 2h30m

Yield 8 to 10 servings

Number Of Ingredients 14

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.

Fat Tuesday's Skinny Red Beans image

Provided by MajKaj

Time 25m

Yield 8 serving(s)

Number Of Ingredients 18

1 large red onion, chopped
2 garlic cloves, minced
2 teaspoons olive oil
1 carrot, chopped
2 celery ribs, chopped
1 bell pepper, chopped (any color)
1 teaspoon oregano
1/4 teaspoon thyme
1 teaspoon basil
1 teaspoon marjoram
1/8 teaspoon crushed red pepper flakes
1 (28 ounce) can tomatoes
1 (15 ounce) can kidney beans, rinsed and drained
1 tablespoon deli prepared mustard or 1 tablespoon dijon-style mustard
1 tablespoon maple syrup or 1 tablespoon brown sugar
2 tablespoons fresh parsley, chopped
1/2 teaspoon salt
1/4 teaspoon pepper

Steps:

In a soup pot, saute onions and garlic in oil until onions are tender.
Add the carrots, celery, bell pepper, oregano, thyme, basil, marjoram and crushed red-pepper. Cook over medium heat for 10 minutes, stirring occasionally.
Stir in the tomatoes, kidney beans, mustard, maple syrup and parsley. Simmer gently for 5 minutes.
Stir in salt and pepper.
Server as a soup in bowls or over rice.

Nutrition Facts : Calories 97.6, Fat 1.8, SaturatedFat 0.3, Sodium 344.5, Carbohydrate 17.3, Fiber 5.1, Sugar 6.9, Protein 4.3