Red Kidney Bean Soup

  • 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.


  • 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 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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