Red Kidney Bean Soup in the Crock Pot

bean soup1 bean soup2

1lb of dried red beans (soaked overnight, then rinsed and drained)

4 carrots, diced

1 red onion, diced

1 inch of fresh ginger, chopped

4 cloves of fresh garlic, crushed

1 bunch of fresh flat leaf parsley, rough chopped including the stems1

1 large piece of Kombu (dried seaweed)

bean soup

  1. Place all the ingredients into the crock pot. Pour enough vegetable stock or water over the beans to completely cover everything.
  2. Stir and turn on to a low heat.  Cover with a tightly closed lid. Leave for at least 4 hours.
  3. When cooked ladle ¾ of the soup into a blender. Pureed until smooth. Add the last ¼ back to the puree mix. This gives the soup an interesting texture.
  4. Check seasoning and pour into soup bowls.
  5. Garnish with red pepper flakes and scallions

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