Tuesdays Red Bean Soup Food

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RED BEAN SOUP



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.

RED BEAN SOUP



Red Bean Soup image

This came from a Cajun Cookbook that my friend had loaned to me. The prep. time does not include soaking the beans overnight.

Provided by Gingerbear

Categories     One Dish Meal

Time 2h35m

Yield 4-6 serving(s)

Number Of Ingredients 17

2 cups dried red kidney beans, soaked overnight and drained
2 tablespoons butter
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
1 stalk celery & leaves, chopped
1 carrot, peeled and chopped
1/2 lb smoked ham, cut into large chunks
1 large ham bone, if available
2 quarts water
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
2 bay leaves
2 tablespoons lemon juice
1/8 teaspoon dried hot red pepper flakes
salt and pepper
chopped fresh parsley (to garnish)

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



Red Bean Vegetable Soup 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

Time 6h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

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, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

FAT TUESDAY'S SKINNY RED BEANS



Fat Tuesday's Skinny Red Beans image

This is a modified version from the Moosewood Low-fat Favorite Cookbook. This is a flavorful dish that works well over rice on cool autumn evenings. Easy to make. Don't skimp on the herb measurements... this is a flavorful (but NOT too spicy) dish.

Provided by MajKaj

Categories     One Dish Meal

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

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