Thick & Rich Red Bean Soup
Very thick and rich bean salad.
Yield
12 servingsPrep
20 minCook
100 minReady
2 hrsLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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 |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
red kidney beans
soaked |
|
| 2 | quarts |
water
|
*
|
| 1 | each |
bay leaves
|
*
|
| 1 | large |
green bell peppers
seeded, quartered |
|
| Sofrito | |||
| 59 | ml |
olive oil
|
|
| 4 | cloves |
garlic
chopped |
|
| 1 | large |
onions
chopped |
|
| 1 | large |
green bell peppers
diced |
|
| 237 | ml |
tomatoes
coarsely chopped |
|
| 15 | ml |
red wine vinegar
|
|
| 118 | ml |
sherry
dry |
*
|
| 2.5 | ml |
oregano
|
|
| 2.5 | ml |
cumin
|
|
| 1 | x |
salt and black pepper
|
*
|
| To finish | |||
| 2 | medium |
potatoes
diced |
|
| 237 | ml |
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.
