Sweet Red Bean Soup Food

SWEET RED BEAN SOUP

Steps:

• First, rinse the beans under cold water. Then, soak the beans in water for at least 8 hours (overnight).
• Drain the beans and transfer to a medium-sized pot. Add 6 cups of fresh water. Bring to a boil, then let simmer for 1 hour. Over the course of the hour, add an additional 2 cups of water as needed.
• When the beans look soft and broken down, use an immersion blender to blend until the beans are just broken up--it shouldn't be completely smooth (unless that's your preference--you're the cook here!). You can also transfer to a blender and pulse a few times until you achieve your desired consistency.
• Transfer the blended mixture back to the pot. If you like a soupier consistency, feel free to add additional water at this stage until you reach your desired consistency. Add the sugar and orange zest. Stir over medium to medium-high heat to dissolve the sugar. The mixture should bubble very gently.
• Next, add the tapioca. Cook for 20 minutes until the tapioca pearls become translucent. Some recipes recommend cooking the tapioca separately, but it works just fine to add them directly to the soup. When the tapioca pearls are totally translucent, it's ready to serve!

CHINESE SWEET RED BEAN SOUP

Steps:

• Combine water and beans in a large pot, bring to a boil.
• Reduce heat to simmer, cook uncovered till beans are tender (about 2 hours?).
• Add lotus seed and sugar (plus tapioca and rice balls if you choose to), cook until soup thickens a little and lotus seeds are tender, but not mushy (20 minutes).
• Add vanilla, serve hot for a perfect winter dessert, or you can let the soup cool down, then add ice.
• With this basic recipe, you can take out all the beans, increase the amount of lotus seeds and have a lotus seeds sweet soup instead.

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.

ANKO (SWEET RED BEAN PASTE)

Steps:

• Place beans in a saucepan and cover with 2 cups water; bring to a boil and cook for 5 minutes. Drain and discard water.
• Place drained beans in a clean saucepan and cover with 2 to 3 cups water. Bring to a boil, reduce heat to low, cover the saucepan, and simmer, adding more water as needed, until beans are soft and can be crushed between your fingers, 1 1/2 to 2 hours. Drain beans and discard water.
• Stir beans and sugar together in a saucepan over medium-high heat. Cook, stirring constantly, until sugar melts and beans form a loose, shiny paste, about 10 minutes. Immediately transfer the paste to a container to cool. Store, covered, in the refrigerator.

SWEET POTATO BEAN SOUP

Steps:

• Place sweet potato in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and cook for 13-18 minutes or until tender. Drain, reserving 1/4 cup liquid. Cool slightly. Place sweet potato and reserved liquid in a blender or food processor; cover and process until smooth. Set aside. , In a small saucepan coated with cooking spray, cook the green pepper, onion and garlic until almost tender. Stir in cilantro and cumin; cook and stir until vegetables are tender. Add the beans, corn, water, tomato sauce, salt, pepper and reserved sweet potato puree; heat through. Garnish with green onions and tomato.,

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.

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.