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Red Kidney Bean SoupSoups, Salads & Vegetables
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Submitted by Dave Krueckl
on Thursday, March 04, 2010
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| Makes: | 8 to 10 servings |
| Prep Time: | 10 minutes |
| Cook Time: | 3 hours, 0 minutes |
| Ready In: | 3 hours, 10 minutes |
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Creamy thick hearty soup made from red kidney beans - An interesting fact on the red kidney beans from the USDA. Light red kidney beans are produced on about 60,000 acres nationwide and dark red kidney beans are produced on about 35,000 acres nationwide. Americans use dry edible beans in many ways and sometimes use different varieties in similar ways. This soup is one excellent use for the bean. |
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| Ingredients |
| 2 cups red kidney beans |
1 large onion diced |
| 1 red pepper diced |
2 large celery stalks diced |
| 1 1/2 pound smokey bacon cubed |
1 tbsp cumin |
| 1 tsp cayenne pepper |
6 cups water |
| 2 tbsp olive oil |
salt to taste |
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| | | Directions | 1. Crisp bacon in a large pot or dutch oven
2. Remove bacon and drain excess fat
3. Add olive oil to pot and saute Trinity (onion, bell pepper and celery) until soft
4. Add bacon back to pot; adding the cumin and cayenne pepper
5. Add beans and water
6. Bring to boil over high heat, then reduce to simmer and cover for 2 1/2 to 3 hrs or until beans are tender
7. Add salt to taste
8. With an immersion blender, pulse until soup has a creamy consistency.
9. Serve over rice and enjoy.
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