Red Bean Soup With Walnuts Recipe

Name: Red Bean Soup With Walnuts
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 pound dried red beans; 7 cups chicken broth; 1/2 teaspoon salt; 2 large onions, finely chopped; 3 garlic cloves, minced; 1/4 cup olive oil; 1/2 cup finely chopped walnuts; 3 to 4 tablespoons tarragon or red wine vinegar; 2 teaspoons coriander seeds, crushed; 1/2 teaspoon pepper; 1/2 cup chopped fresh cilantro; 1/4 cup chopped fresh parsley

Servings: persons

1 pound dried red beans
7 cups chicken broth
1/2 teaspoon salt
2 large onions, finely chopped
3 garlic cloves, minced
1/4 cup olive oil
1/2 cup finely chopped walnuts
3 to 4 tablespoons tarragon or red wine vinegar
2 teaspoons coriander seeds, crushed
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley

1
Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let stand 8 hours or overnight. Drain.
2
Combine beans, broth, and salt in Dutch oven; bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour or until beans are tender.
3
Drain beans, reserving 3 cups liquid. Mash beans with the back of a spoon, and return to Dutch oven. Stir in reserved liquid.
4
Saute onion and garlic in hot oil in a skillet until tender. Stir in walnuts and next 3 ingredients.
5
Add walnut mixture to beans, and cook until thoroughly heated. Sprinkle with cilantro and parsley.

1223

kcal

Calories

Fat

Carbs

149

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 12 ingredients. The key ingredients include: 1 pound dried red beans, 7 cups chicken broth, 1/2 teaspoon salt, 2 large onions, finely chopped, and more.

Yes, Red Bean Soup With Walnuts 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.

Red Bean Soup With Walnuts

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