Winter Red Bean Soup. A simple and genuine dish, perfect for warming up cold winter days.
This recipe is a comfort food full of flavor and very nutritious, perfect as a main dish but also great with slices of toasted bread, croutons, or simple white rice.
It is a great alternative to chicken and vegetable soup, or Grandma’s Soup as well as the classic Pasta and Potatoes.
And speaking of winter dishes that warm the palate and the heart, you might be interested in:
- Difficulty: Medium
- Cost: Economical
- Rest time: 10 Hours
- Portions: 4People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Winter
Ingredients
- 9 oz red beans (dry)
- 10.5 oz swiss chard (stems)
- 1 potato
- 1 carrot
- 1 stalk celery
- 1/4 white onion
- 2 tbsp extra virgin olive oil
- to taste vegetable broth
- 1 leaf bay leaf
Tools
- Pot
- Lid
- Wooden Spoon
- Cutting Board
- Knife
- Peeler
Steps
First, soak the red beans for about 8-12 hours. After this time, drain them and cook them in unsalted boiling water with a bay leaf for about 1-1.5 hours or until they are tender. Drain them and set aside.
Peel the potato and carrot and cut them into chunks. Wash the swiss chard and celery and cut them into pieces.
In a large pot, heat 2 tablespoons of extra virgin olive oil. Add the onion, peeled and finely chopped, and let it sauté.
Add the potato, celery, and carrot and let them infuse with flavor.
At this point, add the beans, the stems, cover with the vegetable broth and cook for about 30 minutes, stirring occasionally.
If it becomes too dry, add hot broth.
Our winter red bean soup is ready to be served. Enjoy your meal.
If you liked this recipe, you might also be interested in:
Comfort food: 10 recipes that warm the heart
Storage and tips…
Store in the fridge in an airtight container.
Consume within 2 days.
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