Spicy Red Bean Soup Recipe
Article and photo by Adrienne Webster, Co-op Member Owner
January 17, 2017
It’s soup season! I put this one together so quickly one morning that it was made and in the fridge before we left for school.
Soups are the best because you can use up practically any veggies you happen to have on hand. I did pull some of the soup out before I added all the spices so my kids would eat it. Then I spiced up the rest for myself.
The recipe was simple and based on what I had in the house.
Spicy Red Bean Soup
- 3 cups water
- 2 cups veggie broth
- 1 can pureed tomatoes
- 1 can red kidney beans
- 1 cup corn, cooked
- 1 cup brown rice, cooked
- 1/2 cup fresh kale, torn off the stem
- 1/3 cup onion, chopped
- 3 cloves fresh garlic, grated
- 1-2 teaspoons smoked paprika
- 1-2 teaspoons chipotle red pepper
- Salt and pepper, to taste
Add all of the ingredients in the soup pot, including 1 teaspoon each of the smoked paprika and chipotle pepper.
Bring to a boil and then reduce heat to low, cover and cook for about 30 minutes.
Then I pulled a couple of bowls out and set aside for my kids and added another teaspoon each of the smoked paprika and chipotle spices and let cook over low heat for another 15 minutes or so.
You can top with shredded cheese or I made homemade Parmesan encrusted croutons with Udi's Gluten-Free Bagels, recipe follows.
Parmesan Crusted Gluten-Free Croutons
- Gluten-Free bagel (I use Udi's Gluten-Free Bagels)
- 2 tablespoons olive oil
- 2 tablespoons Parmesan cheese
- Salt, to taste
Cut bagel into small pieces and place in a non-stick baking pan. Drizzle with olive oil, Parmesan cheese and a sprinkle of salt.
Cook in a toaster oven or a regular oven for about 15 minutes at 375 degrees or until the bread is sufficiently toasted.