Best Simple Red Bean Soup Recipes

Simple Red Bean-and-Rice Soup image

Provided by Martha Stewart

Time 1h

Number Of Ingredients 10

2 tablespoons olive oil
1 medium white onion, diced small
1/2 medium green bell pepper, diced small
2 cloves garlic, minced
4 teaspoons Cajun seasoning, plus more for serving
5 cups chicken broth
3 cans (15.5 ounces each) kidney beans, rinsed and drained
Salt
1/3 cup converted rice
2 scallions, thinly sliced

Steps:

In a large pot, heat oil over medium-high. Add onion and bell pepper and saute until softened, 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and season with salt. Simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top.
Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and cook 5 minutes. Remove from heat and season with additional Cajun seasoning, if desired.

Nutrition Facts : Calories 294 g, Fat 6 g, Fiber 10 g, Protein 17 g, SaturatedFat 1 g

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

SIMPLE RED BEAN-AND-RICE SOUP image

Categories Bean

Yield 6 people

Number Of Ingredients 10

2 tablespoons olive oil
1 medium white onion, diced small
1/2 medium green bell pepper, diced small
2 cloves garlic, minced
4 teaspoons Cajun seasoning, plus more for serving
5 cups chicken broth
3 cans (15.5 ounces each) kidney beans, rinsed and drained
Salt
1/3 cup converted rice
2 scallions, thinly sliced

Steps:

In a large pot, heat oil over medium-high. Add onion and bell pepper and saute until softened, 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and season with salt. Simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top. Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and cook 5 minutes. Remove from heat and season with additional Cajun seasoning, if desired. (Refrigerate cooled soup in an airtight container, up to 3 days.)