Portugese Red Bean Soup (The Reefs, Southampton, Bermuda)
Description
This American soup features Carrot 2 oz Butter, Onion 1 1/4 teaspoon Paprika, Celery stalks 2 qt Chicken stock, Tomatoes, skinned & seeded 3 tablespoon Tomato paste. It delivers hearty, protein-packed satisfaction, aromatic, well-seasoned taste. Comforting for cold days and perfect for meal prep. Simple to make with ingredients you likely already have on hand, this is a recipe you will come back to again and again.Ingredients
Directions
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Chop fine all vegetables including tomatoes and the potato.
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Drain soaked beans, discarding liquid.
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In a medium pot, add olive oil and butter.
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When oil is hot, add chopped carrot, onion, celery, tomatoes.
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Saute, but do not brown.
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Add chopped potato, paprika, and chicken stock.
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When this reaches a boil, add kidney beans and turn down heat to a simmer.
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Add tomato paste.
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Let cook 45-60 minutes, stirring occasionally.
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When beans are soft to the touch add sausage and cayenne pepper.
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Season to taste.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 767.5kcal
- % Daily Value *
- Total Fat 51.5g80%
- Saturated Fat 7.2g36%
- Cholesterol 0.0mg0%
- Sodium 64.8mg3%
- Total Carbohydrate 60.0g20%
- Dietary Fiber 17.3g70%
- Sugars 10.5g
- Protein 20.0g40%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
american, bean, beans, bermuda, boiling, butter, carrot, cayenne, celery, chicken, chorizo, kidney, mildhot, oil, olive, onion, ovrnit, paprika, paste, peeled
