Red Kidney Bean Soup
2010-03-04- Course: Soups & Salads
- Yield : 8 to 10
- Servings : 8 to 10
- Prep Time : 10m
- Cook Time : 3:0 h
- Ready In : 3:10 h
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Creamy thick hearty soup made from red kidney beans.
Ingredients
- 2 cups red kidney beans
- 1 large onion diced
- 1 red pepper diced
- 2 large celery stalks diced
- 1 1/2 pound smoky bacon cubed
- 1 tbsp cumin
- 1 tsp cayenne pepper
- 6 cups water
- 2 tbsp olive oil
- salt to taste
Directions
Step 1
Crisp bacon in a large pot or Dutch oven. Remove bacon and drain excess fat.
Step 2
Add olive oil to pot and sauté Trinity (onion, bell pepper and celery) until soft.
Step 3
Add bacon back to pot; adding the cumin and cayenne pepper. Then add the beans and water.
Step 4
Bring to boil over high heat, then reduce to simmer and cover for 2 1/2 to 3 hours or until beans are tender. Add salt to taste.
Step 5
With an immersion blender, pulse until soup has a creamy consistency. Serve over rice.
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