Red Kidney Bean Soup Food

KIDNEY BEAN SOUP

Steps:

• Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
• In a frying pan, fry chopped onions until browned; put aside.
• To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

KIDNEY BEAN-VEGETABLE SOUP

Steps:

• Heat a large pot over medium heat, and warm olive oil.
• Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
• Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
• Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
• While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
• Add salt to taste.
• Reduce heat, cover, and simmer for about 15 minutes.
• Let cool a bit before serving.

VEGAN RED KIDNEY BEAN SOUP RECIPE

Steps:

• - it is best if you soak your beans the night before. You can also use the quick soak method that is listed below in the notes section. If you have an instant pot - you do not have to pre-soak your beans.
• Add beans, carrots, and sweet potatoes to instant pot. Add 7 cups of water. Hit the manual button and cook on high pressure for 60 minutes. Don't add anything else for now. Once the 60 minutes are up, I always leave the instant pot alone for another 10 to 15 minutes to allow the pressure to naturally release. Remember, if when you open the IP the beans still feel hard then just pop the cover back on and add another 10 or 15 minutes.
• Place soaked beans and chopped carrots and sweet potatoes in a large pot with 7 cups of water, heat over medium heat and simmer gently with lid tilted until beans are soft and tender. This usually takes 60 minutes to 1 1/2 hours. Make sure to keep an eye on your beans and stir occasionally, burnt beans are the worst! You may have to add water as you go if the water evaporates but the beans are still not tender enough. You'll know the beans are ready once they are soft. I like to taste the beans as I go.
• - saute the veggies. In a saucepan, pour about 1/2 cup of vegetable broth OR 1 tablespoon olive oil and heat over medium heat. Add chopped onions, red bell pepper, and garlic. Once veggies are soft and fragrant, remove from heat and set aside.
• (you tasted them and the actual bean is soft, not hard) then add the sautéed veggies to the large pot or instant pot as well as the chopped tomato, vinegar, and the rest of the spices: salt, garlic powder, onion powder, dried basil, dried cilantro, black pepper and cayenne. Continue to cook over low/medium heat (or if using instant pot, leave it on the "keep warm" setting while you add all these things) for another 10 to 15 minutes allowing all of the flavors to come together.
• - you can keep the bean soup a little longer over medium heat and the soup will thicken up. If you feel that the soup is too thick for your liking, you can always add bits of water back in to thin it out.
• Serve as is, or you can serve with a side of quinoa, wild rice, a banana, or avocado slices.. yummm. Enjoy ????

RED BEAN SOUP

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.

HEDDY'S BLACK AND RED BEAN SOUP

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.

RED BEAN SOUP

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.

INSTANT POT RED KIDNEY BEANS SOUP [V]

Steps:

• Clean beans from impurities like small rocks. Soak them overnight if possible.
• Chop onion and bell peppers. Clean and chop the parsley too.
• Start sauteing onions and minced garlic in olive oil. Once onions become translucent add bell peppers. Lower heat to medium.
• While bell peppers are sauteing, peel carrots and slice them. You can also buy carrots already sliced.
• Add carrots to pot, stir and saute some more. Add the beans.
• Mix everything well, add tomato paste and chopped parsley. Add salt & water. Also at this point add chili powder and paprika. Stir one more time.
• Close the lid to Instant pot, cook for an hour. De-pressurize following safety instructions and check for taste and consistency. Add more to cooking time if needed. It took me 1 hr 40 minutes to cook the soup this last time but time varies on beans.
• Serve with rice, sliced chilis or jalapenos and if you like the combination of flavors, add a salad made with pickled vegetables for more authentic taste.

RED KIDNEY BEAN SOUP WITH VEGETABLES

Steps:

• Start Instant pot in saute mode. Once it is hot enough, add oil and finely chopped onions to it. Let them fry for a couple of minutes.
• Now add veggies of your choice. I used bottle gourd (calabash), carrots, and potatoes. You can use any squash or sweet potato or pumpkin or any veggies of your choice. Mix them well.
• To these veggies mixture, add tomato puree. Chopped or pureed tomatoes will also work for this recipe.
• Give it a good stir and add spice powders and herbs - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
• Add cooked kidney beans and water to this. If you are using canned beans, drain, rinse and add them.
• Mix everything well and deglaze the pan if required.
• Please switch off the saute mode and close the Instant pot with its lid. Start the Instant pot with manual or pressure cook mode and cook it for 5 minutes on high pressure.
• Once the Instant pot beeps, switch it off and wait till pressure is released naturally. Enjoy the hot vegetable soup with kidney beans and a slice of toasted bread or crackers!
• Heat a thick bottomed pan or dutch oven. Once it is hot, add oil and fry chopped onions in it.
• Add veggies of your choice once onions turn translucent. Mix it well.
• Now add tomato puree. Then add herbs and spice powders - dried thyme, dried oregano, red chili powder, cumin powder, and salt.
• Mix everything well and add cooked kidney beans and water to the pot.
• Cook this on a medium flame for about 10 minutes to 15 minutes till the veggies are cooked thoroughly. Cooking time depends on the veggies used. Stir in between to avoid sticking to the pan.
• Switch off the flame once the soup is done. And serve the veggie bean soup hot with a dash of olive oil.

30 SIMPLE WAYS TO USE KIDNEY BEANS

Steps:

• Select your favorite recipe.
• Organize all the required ingredients.
• Prep a kidney bean recipe in 30 minutes or less!

RED BEAN VEGETABLE SOUP

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.

KIDNEY BEAN, SPINACH, AND ORZO SOUP

Steps:

• Dice onion.
• In a stockpot over medium-high heat, sauté onion for 7-8 minutes. (I use 3 Tbsp. water/broth for no-oil sauté method, adding more as needed.)
• Meanwhile, dice carrot and mince garlic.
• When onion is translucent, add carrots, garlic, basil, and oregano. Stir and sauté 2 minutes.
• Add broth, and tomatoes with juice. Bring to a light boil.
• Rinse and drain beans. Add to pot.
• Add orzo and bring to a simmer. Cover, reduce heat, and cook for about 10-12 minutes, or until orzo is cooked.
• Stir in spinach during the last couple minutes of cooking. Salt to taste.