Red Bean Soup Recipe

Name: Red Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups dried red kidney beans, soaked overnight and drained; 2 tablespoons butter; 1 large onion, peeled and chopped; 1 clove garlic, peeled and minced; 1 stalk celery & leaves, chopped; 1 carrot, peeled and chopped; 1/2 lb smoked ham, cut into large chunks; 1 large ham bone, if available; 2 quarts water; 1 tablespoon Worcestershire sauce; 2 tablespoons chopped fresh parsley; 1/2 teaspoon dried thyme; 2 bay leaves; 2 tablespoons lemon juice; 1/8 teaspoon dried hot red pepper flakes; salt and pepper; chopped fresh parsley (to garnish)

Servings: persons

2 cups dried red kidney beans, soaked overnight and drained
2 tablespoons butter
1 large onion, peeled and chopped
1 clove garlic, peeled and minced
1 stalk celery & leaves, chopped
1 carrot, peeled and chopped
1/2 lb smoked ham, cut into large chunks
1 large ham bone, if available
2 quarts water
1 tablespoon Worcestershire sauce
2 tablespoons chopped fresh parsley
1/2 teaspoon dried thyme
2 bay leaves
2 tablespoons lemon juice
1/8 teaspoon dried hot red pepper flakes
salt and pepper
chopped fresh parsley (to garnish)

1
Put the beans in a saucepan, cover with fresh water and bring to a boil.
2
Boil for 10 minutes and drain.
3
Set aside.
4
Melt the butter in a dutch oven or very large saucepan and cook the onion, garlic, celery and carrot, covered, until softened.
5
Add the beans, ham, ham bone, water, worcestershire sauce, parsley, thyme, bay leaves, lemon juice, pepper flakes, and salt and pepper to taste.
6
Bring to a boil and simmer 2 hours or until beans are very soft.
7
Discard the ham bone.
8
Scoop out the chunks of ham and reserve.
9
Press the soup through a fine sieve and return it to the saucepan.
10
Discard the solids in the sieve.
11
Cut the chunks of ham into small dice and add to the soup.
12
Reheat, and taste and adjust the seasonings.
13
Serve hot, sprinkled with a little parsley.

330

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 2 cups dried red kidney beans, soaked overnight and drained, 2 tablespoons butter, 1 large onion, peeled and chopped, 1 clove garlic, peeled and minced, and more.

Yes, Red Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Red Bean Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions