Simple Red Bean And Rice Soup Recipes

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CAJUN STYLE RED BEAN AND RICE SOUP



Cajun Style Red Bean and Rice Soup image

This is a very hearty, spicy soup. Makes for a filling first-course serving.

Provided by Holly

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Yield 6

Number Of Ingredients 15

1 tablespoon olive oil
8 ounces bacon, cooked and cubed
1 ½ cups chopped onion
¼ cup chopped green bell pepper
1 tablespoon minced garlic
4 bay leaves
6 ounces sliced andouille sausage
1 small smoked ham hock
2 cups dry kidney beans, soaked overnight
1 teaspoon Cajun seasoning
1 teaspoon Worcestershire sauce
8 cups chicken broth
1 teaspoon salt
1 ½ cups cooked rice
6 tablespoons thinly sliced green onion

Steps:

  • In a large pot over high heat, heat the oil. Add the bacon and saute for 2 minutes. Add the onions, bell pepper, garlic, bay leaves, sausage and ham hock and saute for 2 more minutes.
  • Add the beans and saute for 2 more minutes. Stir in the Cajun-style seasoning, Worcestershire sauce and stock. Bring to a boil, reduce heat to low and simmer for 1 hour, stirring occasionally.
  • Add the salt, cover the pot and simmer for an additional 15 minutes. Turn off the heat and allow the pot to sit, covered, for about 20 minutes. Discard the ham hock.
  • Ladle soup into individual bowls. Top each serving with 1/4 cup rice and 1 tablespoon green onion.

Nutrition Facts : Calories 671.3 calories, Carbohydrate 54.9 g, Cholesterol 67.5 mg, Fat 36 g, Fiber 10.5 g, Protein 31.9 g, SaturatedFat 11.7 g, Sodium 1240.4 mg, Sugar 4 g

SIMPLE RED BEAN-AND-RICE SOUP



Simple Red Bean-and-Rice Soup image

An easy, yet satisfying combination of red beans and rice has serious meal appeal when simmered with Cajun seasonings in a flavorful soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h

Number Of Ingredients 10

2 tablespoons olive oil
1 medium white onion, diced small
1/2 medium green bell pepper, diced small
2 cloves garlic, minced
4 teaspoons Cajun seasoning, plus more for serving
5 cups chicken broth
3 cans (15.5 ounces each) kidney beans, rinsed and drained
Salt
1/3 cup converted rice
2 scallions, thinly sliced

Steps:

  • In a large pot, heat oil over medium-high. Add onion and bell pepper and saute until softened, 5 minutes. Add garlic and Cajun seasoning and cook until fragrant, 30 seconds. Add broth and beans and bring to a boil. Reduce heat to medium and season with salt. Simmer until broth is slightly thickened, about 20 minutes, skimming any foam that rises to top.
  • Stir in rice and cook, stirring occasionally, 15 minutes. Add scallions and cook 5 minutes. Remove from heat and season with additional Cajun seasoning, if desired.

Nutrition Facts : Calories 294 g, Fat 6 g, Fiber 10 g, Protein 17 g, SaturatedFat 1 g

BEAN SOUP WITH RICE



Bean Soup with Rice image

Provided by Food Network

Categories     main-dish

Time 1h30m

Yield 4 to 6 servings

Number Of Ingredients 13

1 3/4 pounds fresh white beans
1 onion, chopped
2 garlic cloves, chopped
1 small stick celery, chopped
1 bunch parsley, leaves removed and chopped
1 bunch basil, leaves removed and chopped
1 small hot chili
3 tablespoons extra-virgin olive oil
2 ounces bacon, finely diced
1 pound ripe tomatoes, seeded and diced
Salt
Pepper
16 ounces rice, cooked

Steps:

  • Put the shelled beans in a pan with 2 quarts of cold water. Bring slowly to boiling point. Cook the beans until they are tender, adding salt when they are nearly done.
  • Finely chop the onion, garlic, celery, basil, parsley, and small piece of red chili. Fry these gently in 3 tablespoons of oil, together with the bacon. When it has all turned a light golden color, add the tomatoes. Season with salt and pepper, to taste, and continue cooking for about 15 to 20 minutes. Put it all through a vegetable sieve and add the beans with their cooking water. Stir well and continue cooking for 10 more minutes. Add rice. Serve hot or lukewarm without cheese.

ONLINE ROUND 2 RECIPE - CAJUN RED BEAN AND RICE SOUP



Online Round 2 Recipe - Cajun Red Bean and Rice Soup image

Provided by Sandra Lee

Time 15m

Yield 4 servings

Number Of Ingredients 7

4 cups chicken broth
1 teaspoon Cajun seasoning
1 teaspoon hot sauce
Reserved 1 1/2 cups Chicken Jambalaya
1 (15-ounce) can red kidney beans, drained and rinsed
Kosher salt and freshly ground black pepper
2 scallions, sliced

Steps:

  • In a medium saucepan over medium heat, add the broth, Cajun seasoning, and hot sauce and bring to a simmer. Stir in the jambalaya and beans and cook until hot, about 5 minutes. Taste and adjust the seasoning with salt and pepper. Serve, garnished with scallions.

SIMPLE RED BEAN SOUP



Simple Red Bean Soup image

When we get low on groceries toward the end of every other week, I have to be creative to make it last. Along the way, I discover easy, healthful meals that can be made in a pinch and are sure to please.

Provided by La Gourmande

Categories     Clear Soup

Time 15m

Yield 4 serving(s)

Number Of Ingredients 10

1 (14 ounce) can chicken broth
1 (15 1/2 ounce) can red beans
1 cup water
1 (6 ounce) can tomato paste
2 garlic cloves
1 onion
1 teaspoon paprika
1 teaspoon parsley
1 tablespoon olive oil
salt & pepper

Steps:

  • Mix together water, tomato paste, and chicken broth in a pot until blended.
  • In another pan, sauté onion and garlic in the olive oil.
  • Drain the liquid from the red beans into the broth mixture and save the beans for later or empty in the whole can.
  • Let simmer, adding parsley and paprika.
  • Add sautéed onions and garlic to soup.
  • Season to taste with salt and pepper.

Nutrition Facts : Calories 236.7, Fat 4.8, SaturatedFat 0.8, Sodium 676.3, Carbohydrate 37.1, Fiber 9.6, Sugar 7.1, Protein 13.9

RED BEAN, RICE AND SAUSAGE SOUP



Red Bean, Rice and Sausage Soup image

Make and share this Red Bean, Rice and Sausage Soup recipe from Food.com.

Provided by CallMeBubbles

Categories     Beans

Time 40m

Yield 6 serving(s)

Number Of Ingredients 15

1 large onion, finely chopped
1 large garlic clove, minced
1 teaspoon olive oil
1 1/4 quarts chicken broth
1 large carrot, diced
1 large celery rib, diced
1/2 red bell pepper, diced
15 ounces tomato sauce
2 -16 ounces dark red kidney beans, drained
1/4 teaspoon dried thyme leaves
1 bay leaf
1/4 teaspoon pepper
1/3 cup long grain rice
6 ounces smoked turkey sausage, cut into 1/4-inch slices
salt, to taste

Steps:

  • Sauté onion and garlic in oil in large saucepan until onion begins to brown. Add remaining ingredients except sausage and salt; heat to boiling.
  • Reduce heat and simmer, covered, 20 minutes, stirring occasionally. Add sausage and simmer, uncovered, 10 minutes or until soup has thickened slightly; discard bay leaf and season with salt.

EASY RED BEANS AND RICE



Easy Red Beans and Rice image

This is an easy and delicious take on a Louisiana classic that you can prepare and cook in 40 minutes! I use turkey kielbasa to cut down on the fat, but not the flavor. Season with hot pepper sauce if you like.

Provided by Paula

Categories     Main Dish Recipes     Rice     Beans and Rice Recipes

Time 40m

Yield 8

Number Of Ingredients 11

2 cups water
1 cup uncooked rice
1 (16 ounce) package turkey kielbasa, cut diagonally into 1/4 inch slices
1 onion, chopped
1 green bell pepper, chopped
1 clove chopped garlic
2 (15 ounce) cans canned kidney beans, drained
1 (16 ounce) can whole peeled tomatoes, chopped
½ teaspoon dried oregano
salt to taste
½ teaspoon pepper

Steps:

  • In a saucepan, bring water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  • In a large skillet over low heat, cook sausage for 5 minutes. Stir in onion, green pepper and garlic; saute until tender. Pour in beans and tomatoes with juice. Season with oregano, salt and pepper. Simmer uncovered for 20 minutes. Serve over rice.

Nutrition Facts : Calories 289.1 calories, Carbohydrate 42.4 g, Cholesterol 35 mg, Fat 5.7 g, Fiber 7.8 g, Protein 16.3 g, SaturatedFat 1.6 g, Sodium 807.8 mg, Sugar 3.7 g

RED BEAN VEGETABLE SOUP



Red Bean Vegetable Soup image

Cajun seasoning boosts the flavor of this brothy soup. The easy recipe makes a big batch that's loaded with beans and fresh veggies. -Ronnie Lappe, Brownwood, Texas

Provided by Taste of Home

Categories     Lunch

Time 6h15m

Yield 12 servings (3 quarts).

Number Of Ingredients 10

3 large sweet red peppers, chopped
3 celery ribs, chopped
2 medium onions, chopped
4 cans (16 ounces each) kidney beans, rinsed and drained
4 cups chicken broth
2 bay leaves
1/2 to 1 teaspoon salt
1/2 to 1 teaspoon Cajun seasoning
1/2 teaspoon pepper
1/4 to 1/2 teaspoon hot pepper sauce

Steps:

  • In a 5-qt. slow cooker, combine the peppers, celery, onions and beans. Stir in the remaining ingredients. Cover and cook on low for 6 hours or until vegetables are tender. Discard bay leaves before serving.

Nutrition Facts : Calories 158 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 701mg sodium, Carbohydrate 29g carbohydrate (5g sugars, Fiber 8g fiber), Protein 11g protein. Diabetic Exchanges

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