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.