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Red Bean Soup

November 21, 2010

A common soup in the Caribbean and made many different ways similar to the number of versions of our chili.  This is a great way to use up some leftover red beans or “red peas” as they are called in the islands.  Make it as spicy or mild as you like by adjusting the “hot” seasonings or add some hot sauce at the table for the adventurous. 

Red Bean Soup


  • 2 C. Red Beans (Leftover or Prepare Red Beans or 1 Can Red Kidney Beans; 14.5 oz.)
  • 3 C. Water
  • 1 Garlic Clove
  • 1 Can Diced Tomatoes (drained, reserve juice to add later)
  • 1 1/2 Onions (chopped)
  • 1 T. Unsalted Butter
  • 1 Green Bell Pepper (seeded and sliced)
  • 1 Red Bell Pepper (seeded and sliced)
  • 1 Can Stewed Tomatoes (14.5 oz.)
  • 1 t. Dry Jerk Seasoning
  • 1/8 t. Chili Powder
  • 1/8 t. Coriander
  • Salt
  • Fresh Ground Pepper 
  • Tortilla Chips (for Garnish) 



  1. Saute 1 of the onions in a large pot with the butter until tender
  2. Add red beans and water to a large pot and begin to heat on low
  3. Put stewed tomatoes with the juice, 1/2 onion, garlic and peppers in a food processor and puree
  4. Add this puree to the soup mixture and combine
  5. Add the diced tomatoes, jerk seasoning, chili powder and coriander and heat for about 25 minutes
  6. Add the reserved juice from the diced tomatoes for desired consistency
  7. Serve in warmed soup bowls
  8. Garnish with broken tortilla chips and some on the side

(Serves 4-6)

Adapted from

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