Red Bean Soup

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Red Bean Soup

source: Renee Suen

This very healthy and tasty Red Bean Soup is my variation on Nava Atlas’ recipe in Great American Vegetarian.  My version uses canned beans and thereby cuts cooking time down dramatically.  I’ve also  skipped some of the steps in the original Red Bean Soup recipe, but without sacrificing the flavor.


1 can red or kidney beans

1 medium onion, finely chopped

2 cloves garlic, peeled and finely chopped

2 bay leaves

2 large stalks celery, diced

1 can chopped tomatoes

3 cups water

1/2 teaspoon dried thyme

1 tablespoon olive oil

few grains cayenne pepper

salt and pepper, to taste

Saute the onions in the oil over medium heat, till light golden. Add the celery and cook till celery begins to soften. Add garlic and cook for another minute or two.

Add beans, tomatoes, water, bay leaves and thyme. Add cay­enne pep­per, black pep­per and salt to taste.

Lower heat and sim­mer, un­cov­ered, for at least anoth­er 30 – 40 min­utes.

Add more water if needed, but don’t overdo it. This version of Red Bean Soup is so chunky,  it’s almost  like a stew.

Note:  The original recipe suggests you puree the Red Bean Soup, but I usually don’t, and my soup is chunky instead of smooth.

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Comments: 2

  1. vegckry says:

    Sound nice! Here’s a kidney bean recipe you might like:

  2. Holly says:

    This sounds tasty and easy. Thanks for the recipe!

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