Red Bean Soup

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* Exported from MasterCook *

 

Red Bean Soup

 

Recipe By :Nava Atlas

Serving Size : 6

 

Amount Measure Ingredient -- Preparation Method

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1 pound dried red beans -- or dried kidney beans

1 medium onion -- finely chopped

1 clove garlic -- crushed or minced

2 bay leaves

2 large celery stalks -- diced

1 handful celery leaves -- chopped

1 cup chopped ripe tomatoes -- (substitute drained

canned tomatoes if necessary)

1/2 teaspoon dried thyme

A few grains cayenne pepper -- or to taste

1 tablespoon canola oil

1 large onion -- quartered and thinly sliced

3 tablespoons dry red wine -- or sherry (optional)

salt and freshly ground black pepper

thinly sliced lemon -- for garnish

 

Rinse and sort the beans and soak them overnight in plenty of water

in a large soup pot. Or, for the quick-soak method, bring the beans

and water to cover to a boil in a large soup pot, then cover and let

stand off the heat for an hour or so. In either case, drain and

rinse the beans and return them to the soup pot. Cover the beans

with water in about double their volume. Add the onion, garlic, and

bay leaves. Bring to a simmer, then cover and simmer gently over low

heat for 1½ hours.

 

Stir in the celery and its leaves, tomatoes, thyme, and cayenne

pepper. Simmer for another hour or more, or until the beans are

quite tender. Remove from the heat and discard the bay leaves.

 

With a slotted spoon, transfer half of the solid ingredients to a

food processor and process (in batches if necessary) to a coarse

purée. Stir the purée back into the soup pot.

 

Heat the oil in a small skillet. Add the onion and sauté until it is

golden brown. Stir the onion into the soup along with the optional

wine and season to taste with salt and pepper. Return to very low

heat for 10 to 15 minutes. Garnish each serving with 2 thin lemon

slices.

 

Cuisine:

" Creole "

Source:

" Great American Vegetarian "

S(Page):

" 71 "

Copyright:

" 1998 "

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Per Serving (excluding unknown items): 299 Calories; 3g Fat (9.0%

calories from fat); 19g Protein; 52g Carbohydrate; 20g Dietary Fiber;

0mg Cholesterol; 39mg Sodium. Exchanges: 3 Grain(Starch); 1 Lean

Meat; 1 Vegetable; 1/2 Fat.

 

NOTES : " This thick, filling soup is an old Creole standard. It's a

perfect choice for a soup-and-salad supper, teamed with a good bread

and a light dessert. "