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Red Bean Soup

  • Prep Time: 20 minutes
  • Cook Time: 120 minutes
  • Total Time: 140 minutes
  • Yield: 6 Servings 1x
  • Category: Main Course
  • Cuisine: Daniel Fast

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Ingredients

  • 1 tablespoon olive oil
  • 1 ½ cups chopped yellow onions
  • ¼ cup chopped green bell peppers
  • 1 tablespoon minced garlic
  • 4 bay leaves
  • 2 cups dried red kidney beans (soaked overnight)
  • 1 tablespoon Special Seasoning
  • 1 4 ounce can sliced mushrooms (drained)
  • 2 quarts vegetable stock
  • 1 teaspoon salt
  • 3 tablespoons chopped parsley
  • 1 cup diced carrots
  • 1 ½ cups cooked long-grain brown rice (warm)
  • 6 tablespoons chopped green onions

Instructions

  1. Heat the oil in a large heavy pot over high heat. Add the onions, bell peppers, garlic, and bay leaves, and cook, stirring, for 2 minutes.
  2. Add the beans and cook for 2 minutes.
  3. Add the Special Seasoning (see recipe), canned mushrooms, and stock; stir well, and bring to a boil. Reduce the heat to medium and cook for 1 1/2 hours, until beans are tender, stirring occasionally.
  4. Add the carrots, salt, and parsley, cover the pot, and cook for 15 minutes. Discard the bay leaves. Remove 1 cup of beans from the pot and reserve.
  5. With a hand-held immersion blender, or in batches in a food processor, puree the red beans. Add the reserved beans, and stir well.
  6. To serve, ladle a generous cup of the soup into each of 6 bowls.
  7. Top each serving with 1/4 cup of the rice and 1 tablespoon of green onions.