Red Bean Soup Recipe

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Red Bean Soup

Cathy Gillespie


This is a different red bean and rice recipe!

You can use other beans or a combination of beans! Pinto is good, as is black bean.

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Stove Top


2 slice
bacon, chopped
1 medium
onion, chopped
1 clove
garlic, crushed
1 stalk(s)
celery, chopped
15 1/2 oz
canned kidney beans, drained, rinsed
bay leaf
1/2 tsp
carrot, diced
2 c
1 tsp
1 tsp
ground cumin
salt and pepper
2 c
cooked rice

Directions Step-By-Step

Cook bacon over medium heat with onion, carrots and garlic; about 3 minutes. Add celery and cook 2 more minutes. Add water and bring to a boil. Add beans, bay leaf and thyme; reduce heat. Cover; simmer 10 minutes, or until beans are tender. Remove the bay leaf; add cayenne, cumin, salt and pepper. Stir to combine; cook 5 minutes. Puree with hand blender until smooth. Serve ladled over rice.

About this Recipe

Course/Dish: Bean Soups
Main Ingredient: Beans/Legumes
Regional Style: American
Dietary Needs: Gluten-Free
Other Tag: Quick & Easy