Red Bean Soup

red bean soup

Red Bean Soup

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Servings: 4
Calories: 424


  • 6 oz dried red kidney beans soaked overnight
  • 3 pints water
  • 1 large ham bone or bacon knuckle
  • 2 carrots chopped
  • 1 large onion chopped
  • 2 celery stalks sliced thinly
  • 1 leek trimmed, washed and sliced
  • 2 bay leaves
  • 2 tbsp olive oil
  • 3 to matoes peeled and chopped
  • 1 garlic clove crushed
  • 1 tbsp tomato puree paste
  • 2 oz arborio or Italian rice
  • 6 oz green cabbage shredded finely
  • salt and pepper


  • Drain the beans and put into a saucepan with enough water to cover. Bring to the boil and boil hard for 15 minutes to remove any harmful toxins. Reduce the heat and simmer for 45 minutes.
  • Drain the beans and put into a clean saucepan with the water, ham bone or knuckle, carrots, onion, celery, leek, bay leaves and olive oil. Bring to the boil, then cover and simmer for an hour or until the beans are very tender.
  • Discard the bay leaves and bone, reserving any ham pieces from the bone. Remove a small cupful of the beans and reserve. Puree or liquidize the soup in a food processor or blender, or push through a coarse sieve (strainer), and return to a clean pan.
  • Add the tomatoes, garlic, tomato puree (paste), rice and plenty of seasoning. Bring back to the bo il and simmer for about 15 minutes or until the rice is tender.
  • Add the cabbage and reserved beans and ham, and continue to simmer for 5 minutes. Adjust the seasoning and serve very hot. If liked, a piece of toasted crusty bread may be put in the base of each soup bowl before ladling in the soup. If the soup is too thick, add a little boiling water or stock.
Calories: 424 kcal
Carbohydrates: 53 g
Protein: 20 g
Fat: 17g
Saturated Fat: 5 g
Trans Fat: 1 g
Cholesterol: 28 mg
Sodium: 93 mg
Potassium: 1084 mg
Fiber: 11 g
Sugar: 8 g
Vitamin A: 6309 IU
Vitamin C: 37 mg
Calcium: 108 mg
Iron: 5 mg
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