RED BEAN SOUP
1 c. dried red kidney beans, soaked overnight
1/4 c. butter
1 onion, sliced
1 carrot, sliced
2 med. tomatoes
2 tsp. tomato paste
Bouquet Garni
6-7 c. stock or water
Salt and pepper
1/4 to 1/2 c. grated sharp Cheddar cheese for garnish
Drain the beans. Melt the butter in a kettle, add the beans, onions and carrot, cover and cook slowly for about 6 minutes. Halve the unpeeled tomatoes, remove the seeds and press the seeds in a strainer to remove the juice. Add the tomato flesh and juice to the kettle with the tomato paste, Bouquet Garni and stock.
Bring the soup very slowly to a boil, cover and simmer gently for about 2 hours or until beans are tender. Remove the Bouquet Garni and puree the soup in a blender or work it through a food mill. Rinse out kettle. Add soup and reheat. Add remaining stock and adjust seasoning. Garnish with cheese when serving.I am looking for a recipe for red bean soup (soul food.)?
Here's a recipe for Jamaican red bean soup. Bon appetit!
Ingredients :
6 x Serrano or Jalapeno chiles, chopped (I substituted 6 habs)
2 cup Dried kidney beans
1 med Onion, chopped
2 stalk celery, chopped
1/4 lb Salt pork (I omitted this)
1 1/2 qt Water
Salt and pepper to taste
Method :
Since there were several (!) requests, herewith is the first wave of
preparing for the first formidable Tokyo Hotluck, I wanted to be sure what I made would be spicy enough for everybody. Turned out many people thought either one or the other thing I made was the spiciest that night. For me though, the pickled habaneros stashed in our generous host's fridge did the trick. Ate one whole- WOW. Another chile-head managed to swallow his while avoiding the seeds. Don't know how he did it, but I wanted my seeds anyway.
Combine all the ingredients in a large pot or crock pot. Bring to a boil, reduce the heat, and simmer for 3 hours or until the beans are done. Add more water if necessary. Puree until smooth and strain. The soup should be thick. Reheat the soup before serving.
Obviously, if you use canned beans, you can shorten the cooking time.
Smells great while it's cooking. Might want to consider not pureeing the soup because it turns pink when you do, and it doesn't look that appetizing, even though it still tastes good. To add substance and a little more bite, I sauteed some chicken in olive oil with another chopped habanero. If you eat some the next day, it should be a bit spicier.
Good luck and I hope it comes out great!! :)
about four 15 ounce cans of red kidney beans drained
about four 15 ounce cans of stewed tomatoes dont drain tomatoes
2 quarts of v-8 vegetable juice
3 large white sweet onions chopped
2 lbs of ground chuck
brown the ground chuck in skillett with the onions w/2 packages of McCormicks chilie seasoning
and drain off liquid
add this to pot big enough to hold it all with everything else and 2 bay leaves salt to taste and lets this simmer
*** if you want this to be a healthy add about 2-3 cup of chopped cabbage to this while its cooking simmer all this testing to make sur its seasoned properly.Its better to have too little salt than too much you can always add some at the table to your serving.
I don't use recipe's, but I make soup alot. Here are some key ingredients: Onion, celery, bell pepper, garlic, ham hock, salt pork or lots of bacon, salt (easy) and pepper. Put dry beans (almost any will do) in warm water for 1/2 hour, pour off, repeat, then add cold water and let it sit for 8 hours to overnight. This is to keep it from bloating your stomach. Cook on medium untill boiling, lower heat to simmer, cover needs to be tipped. Drop in a bay leaf or two. Check to add water when needed. Beans have their own thickening starch that burns fast when water is low. Beans will take about 3 hours to simmer and cook through. If you like tomato add a can in the last 30 minutes. To thicken take a spoonful of flour and stir in a cup with 1/4 cup of water, add 1-2 spoons of warm bean soup to keep it from lumping then slowly stir into the soup. To keep beans, freeze in small freezer bags and eat within the month to still taste fresh. They will go bad in a few days in the refrigerator. Use the same ingredients in other soups and leave out the garlic and ham stuff and put in chicken and rice or noodles. Parsley in chicken and no tomato, unless you want an Italian soup then add Oregano, and tomato and garlic are back in. Also tomato and garlic plus cilantro for a Mexican tortilla soup, add white beans(prepared as above) and chili powder for Chicken Chili. Soup is great for throwing in some of your leftovers and extra vegetables. I really hope you enjoy your creations and let us know how it works for you.
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