This Thick & Rich Red Bean Soup is a deeply satisfying, plant-based meal that captures the soulful essence of Caribbean cooking. The long simmering process transforms humble red kidney beans into a velvety, luxurious broth without the need for dairy. A vibrant sofrito made from garlic, onions, peppers, and tomatoes adds a bright, aromatic backbone, while chunks of potato and butternut squash provide heartiness and natural sweetness. It is a perfect dish for chilly evenings, offering robust nutrition and complex flavors in every spoonful. Whether served as a starter or a main course, this soup is incredibly versatile and easy to prepare in large batches for meal prep.
Thick & Rich Red Bean Soup
Description
This Thick & Rich Red Bean Soup is a deeply satisfying, plant-based meal that captures the soulful essence of Caribbean cooking. The long simmering process transforms humble red kidney beans into a velvety, luxurious broth without the need for dairy. A vibrant sofrito made from garlic, onions, peppers, and tomatoes adds a bright, aromatic backbone, while chunks of potato and butternut squash provide heartiness and natural sweetness. It is a perfect dish for chilly evenings, offering robust nutrition and complex flavors in every spoonful. Whether served as a starter or a main course, this soup is incredibly versatile and easy to prepare in large batches for meal prep.Ingredients
Directions
-
In a large pot, combine the soaked red kidney beans, water, bay leaf, and the whole green bell pepper. Add a generous pinch of salt.
-
Bring the mixture to a boil, then reduce heat to low. Cover and simmer gently for 1 1/2 to 2 hours, or until the beans are very tender. Add more water if needed to keep beans submerged.
-
While the beans cook, prepare the sofrito. Heat olive oil in a skillet over medium heat. Add chopped garlic, onion, and diced green bell pepper. Sauté until tender and fragrant, about 5-7 minutes.
-
Add coarsely chopped tomatoes, red wine vinegar, dry sherry, oregano, cumin, salt, and pepper to the skillet. Cook for 10 minutes, stirring occasionally, until the mixture is thick and jammy.
-
Once the beans are tender, remove the bay leaf and the whole green bell pepper from the bean pot (discard these).
-
Add the prepared sofrito, diced potatoes, and diced butternut squash to the pot with the beans.
-
Stir to combine. Simmer over low heat until the potatoes and squash are fork-tender, about 20-30 minutes.
-
Taste and adjust seasoning with salt and pepper as needed.
-
Serve the soup as is for a chunky texture, or blend partially or fully with an immersion blender for a creamy consistency.
-
Drizzle each serving with a little olive oil before serving.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 230.1kcal
- % Daily Value *
- Total Fat 2.6g4%
- Saturated Fat 0.4g2%
- Cholesterol 0.0mg0%
- Sodium 7.5mg1%
- Total Carbohydrate 45.5g16%
- Dietary Fiber 14.4g58%
- Sugars 3.4g
- Protein 12.0g24%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
