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Thick and Rich Red Bean Soup

 

Very thick and rich bean salad.
79

Yield

12

servings

Prep

20

min

Cook

100

min

Ready

2

hrs

Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
 

Ingredients

1 pound red kidney beans
soaked
2 quarts water
*
1 each bay leaves
*
1 large green bell peppers
seeded, quartered
Sofrito
¼ cup olive oil
4 cloves garlic
chopped
1 large onions
chopped
1 large green bell peppers
diced
1 cup tomatoes
coarsely chopped
1 tablespoon red wine vinegar
½ cup sherry
dry
*
½ teaspoon oregano
*
½ teaspoon cumin
1 x salt and black pepper
*
To finish
2 medium potatoes
diced
1 cup butternut squash
diced
*
1 x olive oil
to taste
*

Directions

Combine beans, water bell pepper and salt, bring to a boil and simmer for 1½ to 2 hours.

Add more water as needed.

SOFRITO: Heat oil in a skillet, sauté the garlic, onion and bell pepper until tender.

Add tomatoes, vinegar, sherry, oregano, cumin, salt and pepper and cook 10 minutes.

When beans are tender, add the sofrito, potatoes and squash.

Stir to blend, and cook over a low heat until the potatoes and squash are tender.

Either serve as is or puree.

Drizzle some olive oil over each serving.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 129g (4.6 oz)
Amount per Serving
Calories 12036% of calories from fat
 % Daily Value *
Total Fat 5g 7%
Saturated Fat 1g 3%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 134mg 6%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 15%
Sugars g
Protein 7g
Vitamin A 43% Vitamin C 51%
Calcium 3% Iron 5%
* based on a 2,000 calorie diet How is this calculated?

 

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