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"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Red Bean Soup Recipe

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This recipe for Red Bean Soup is from The Kathy Romas Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 lb. red beans (soak overnight)
1 yellow onion, coarsely chopped
2 carrots, 1/4 " slices
1 celery stalk w/leaves, finely chopped
1/4 cup olive oil
3/4 tsp. salt
2 tsp. chicken bouillon
1 can stewed tomatoes 14oz, pureed
cast iron Dutch oven
Directions:
Directions:
Soak beans over night
Chop all vegetables
Drain soaked beans, discarding liquid, add plenty of fresh water to cover beans, add vegetables, bouillon, salt, cook .5 hour over medium high heat. Add stewed tomato, stirring well.
Place covered Dutch oven in a 350 º oven.
Let cook 45-60 minutes, stirring occasionally. When beans are soft to the touch.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
40

 

 

 

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