Red Kidney Bean Soup

8 servings Prep: 15 m Cook: 3 h Total: 3 h 15 m Beginner
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Red Kidney Bean Soup
Creamy thick hearty soup made with red kidney beans, smoky bacon, and the trinity—simmered until tender and blended smooth. Serve over rice for a satisfying Louisiana-style meal.

Ingredients

8 servings
  • 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

Step-by-Step Instructions

  1. Crisp bacon in a large pot or Dutch oven over medium-high heat, about 8-10 minutes. Remove bacon and drain excess fat.
  2. Add olive oil to pot and sauté Trinity (onion, bell pepper and celery) until soft, about 5-7 minutes.
  3. Add bacon back to pot; adding the cumin and cayenne pepper. Then add the beans and water.
  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.
  5. With an immersion blender, pulse until soup has a creamy consistency. Serve over rice.

Common Problems and Solutions

Q: Why are my beans still hard after cooking?

A: Red kidney beans can take 2 1/2 to 3 hours to become tender. Make sure your simmer is gentle and the pot stays covered. Old beans (over a year) may never fully soften, so check the date when you buy them.

Q: Can I skip soaking the beans?

A: This recipe doesn't call for pre-soaking, which is fine for a long simmer. If you want to reduce cook time, soak beans overnight and reduce simmering time to 1 1/2 to 2 hours.

Tips and Techniques

Don’t over-blend—you want a creamy consistency but still with some texture. Pulse the immersion blender rather than running it continuously so you can control how smooth the soup becomes.

Ingredient Substitutions

  • smoky bacon: ham hock or andouille sausage
  • red kidney beans: dried red beans or canned red kidney beans (drained)
  • cumin: smoked paprika

Equipment Needed

  • Large pot or Dutch oven
  • Immersion blender

Historical Context

Red beans and rice is a Louisiana Monday tradition, originally made with the leftover ham bone from Sunday dinner. This soup version captures that same smoky, satisfying flavor in a creamy bowl.