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Red Mill Bean Soup Recipe

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Clever Soiree 13 Bean Soup from Bob's Red Mill Mix
Clever Soiree 13 Bean Soup from Bob's Red Mill Mix from cleversoiree.blogspot.com

Description

Red Mill Bean Soup is a hearty and flavorful soup that is perfect for chilly evenings. This soup is packed with protein and fiber, thanks to the combination of red beans and quinoa. The addition of vegetables and spices gives it a delicious and comforting flavor that will warm you up from the inside out.

Prep Time

The prep time for this recipe is approximately 15 minutes.

Cook Time

The cook time for this recipe is approximately 45 minutes.

Ingredients

  • 1 cup of dried red beans, rinsed and soaked overnight
  • 1/2 cup of quinoa, rinsed
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 3 carrots, chopped
  • 3 stalks of celery, chopped
  • 1 red bell pepper, chopped
  • 1 tablespoon of olive oil
  • 4 cups of vegetable broth
  • 1 teaspoon of ground cumin
  • 1/2 teaspoon of smoked paprika
  • Salt and pepper to taste
  • Fresh cilantro, chopped (optional)

Equipment

  • A large pot
  • A wooden spoon
  • A colander
  • A knife
  • A cutting board

Method

  1. Drain and rinse the soaked beans and set aside.
  2. In a large pot, heat the olive oil over medium heat.
  3. Add the onions and garlic and sauté until the onions are translucent.
  4. Add the carrots, celery, and red bell pepper and sauté for 5 minutes.
  5. Add the vegetable broth, soaked beans, quinoa, cumin, smoked paprika, salt, and pepper.
  6. Bring the soup to a boil, reduce the heat to low, cover and simmer for 45 minutes or until the beans are tender.
  7. Remove from heat and let the soup cool for a few minutes.
  8. Using an immersion blender or a regular blender, puree the soup until smooth.
  9. Return the soup to the pot and reheat over low heat.
  10. Serve hot, garnished with fresh cilantro if you like.

Notes

  • If you don't have time to soak the beans overnight, you can use canned beans instead.
  • You can adjust the amount of spices based on your preference.

Nutrition Info

  • Calories: 250
  • Protein: 12g
  • Fat: 5g
  • Carbohydrates: 40g
  • Fiber: 12g

Recipes FAQ

  • Can I freeze this soup?

    • Yes, you can freeze this soup for up to 3 months. Let it cool completely and transfer it to an airtight container before freezing. Thaw in the refrigerator overnight before reheating.

  • Can I use other types of beans?

    • Yes, you can use other types of beans such as black beans or kidney beans. Adjust the cooking time accordingly.

  • Can I make this soup in a slow cooker?

    • Yes, you can make this soup in a slow cooker. Follow the same steps and cook on low for 8 hours or on high for 4 hours.

Recipe Tips

  • Make sure to rinse the quinoa thoroughly before using it to remove any bitterness.
  • For a creamier soup, you can add a splash of coconut milk or heavy cream.

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