• Prep Time:
  • Cooking Time:
  • Serves: 6 Servings

Thick and Rich Red Bean Soup

  • Recipe Submitted by on

Category: Soups

 Ingredients List

  • 1 lb Red kidney beans, soaked
  • 2 qt Water
  • 1 Bay leaf
  • 1 lg Green bell pepper, seeded &
  • -- quartered


1/4 c Olive oil
4 Garlic cloves, chopped
1 lg Onion, chopped
1 lg Green bell pepper, diced
1 c Tomatoes, coarsely chopped
1 tb Red wine vinegar
1/2 c Dry sherry
1/2 ts Oregano
1/2 ts Cumin
Salt & pepper

2 md Potatoes, diced
1 c Butternut squash, diced
Olive oil to taste

Combine beans, water bell pepper & salt, bring to a boil & simmer for 1 1/2
to 2 hours. Add more water as needed.

SOFRITO: Heat oil in a skillet, saute the garlic, onion & bell pepper till
tender. Add tomatoes, vinegar, sherry, oregano, cumin, salt & pepper &
cook 10 minutes.

When beans are tender, add the sofrito, potatoes & squash. Stir to blend, &
cook over a low heat until the potatoes & squash are tender. Either serve
as is or puree. Drizzle some olive oil over each serving.

Adapted from Randelman & Schwartz, "Memories of a Cuban Kitchen"

 Share this Recipe

Recipes by Course

Recipes by Main Ingredient

Recipes by Cuisine

Recipes by Preparation

Recipes by Occasion

Recipes by Dietary

Sign Up and Create a Cookbook Today!

Please Sign in to your Account or Sign up if you are new user.

Who loves our Healthy Recipes?