Heddy's Black and Red Bean Soup Recipe - Allrecipes.com
Heddy's Black and Red Bean Soup Recipe
  • READY IN 45 mins

Heddy's Black and Red Bean Soup

Recipe by  

"A yummy soup that even picky kids will love! Red beans and black beans are mildly seasoned and simmered in vegetable broth. With these ingredients this is a healthy vegetarian soup with a complete protein. If you add the chili powder, leave out the maple syrup. It totally changes the taste. Garnish with sour cream, green onions and tortilla chips for a festive meal. This is great served with cornbread."

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Ingredients Edit and Save

Original recipe makes 8 servings Change Servings

Directions

  1. Heat oil in a large pot over medium-high heat. Add the onion, celery, carrots and garlic; cook and stir for a few minutes to release the flavors. Season with maple syrup, cumin, chili powder, and black pepper. Pour in the vegetable broth, black beans, 1 can of red beans, and corn. Bring to a boil.
  2. Meanwhile, combine the remaining can of red beans and crushed tomatoes in the container of a large food processor or blender. Process until smooth. Pour into the soup pot, and stir to blend. Reduce heat to medium, and simmer for 15 minutes.
Kitchen-Friendly View
  • PREP 15 mins
  • COOK 30 mins
  • READY IN 45 mins

Footnotes

  • Hints
  • With my weak blender I pour the water from the can of corn right into the blender, when I dump the corn in the pot of soup. That way, when I add the last can of red beans and the tomatoes into the blender there is enough liquid to process it all.
  • This freezes well, and some say it tastes even better as leftovers on the second or third day.
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Reviews More Reviews

Most Helpful Positive Review
Dec 14, 2004

Just wanted to clarify- with the 2 optional ingredients, do not leave them both out. You should choose one or the other of them. If you choose the chili powder (add it right before the broth) the flavor is kind of reminiscent of chili, if you leave out the chili powder and use the maple syrup instead, you get my 8 year old daughter's favorite soup in the world.;-) Of course, you may substitute chicken broth for the vegetable broth, and it still tastes wonderful, but obviously it is no longer vegetarian. Enjoy!

 
Most Helpful Critical Review
Jan 28, 2010

This was the blandest soup I have ever made. Not sure I can even call this a "base" soup. I followed the directions exactly then went back to double check that I didn't make an error. I made the maple syrup version, it didn't have any flavor besides the beans, so I added salt and a general no salt seasoning and red pepper flakes. It helped but it still wasn't good. I noticed most of the good reviews were for the version using the chili powder.

 

37 Ratings

Nov 08, 2005

awesome! I'm not sure why, even though I chose to make this recipe, I wasn't that thrilled about it while making it. GREAT flavor! I halved the recipe (dummy me forgot to get 2 cans of each bean. Next time I'll go un-canned and do dryed beans, fresh tomatoes, etc.

 
Jul 07, 2008

YUM!! My family absolutely loved this recipe, even my children. I had to substitute one of the cans of red beans for white beans and it still came out just great. I added in the maple syrup and 1 tbls of the chili powder. I also added in 4 servings of whole grain brown rice while simmering to add more "bulk" to the soup. We grated cheddar cheese over the tops of our bowls and let it melt....soooo good! This recipe made a huge pot that will feed my family of 4 for 2 meals, and cost less than $5!! Thanks for sharing this one!

 
Feb 22, 2010

Great, used 1/2 can of Rotel tomatoes to add extra flavor to the Chili powder version. Also added Barley for a healthy grain. Kids liked it too because they couldn't see any tomatoes!

 
Sep 15, 2010

I made this for a chuch function last night, but left out the maple syrup. It was HUGE hit!

 
Jul 06, 2010

I made this with the maple syrup... it was ok, but nothing to write home about. Needs a little more flavor. I'll have to play with it to make it just right, but my kids had a hard time eating it.

 
Jun 09, 2010

I made the maple syrup version, and I have to agree with other reviewers that said it was bland. However, it wasn't so bland that I wouldn't have eaten it as it was, so I don't think this is a bad recipe. It thickened up really nicely. For my tastes, though, I added some curry - which made it AWESOME. (But then, I love curry!) Next time I make it, I'll either try the chili powder version or skip the syrup altogether and just use curry. Thanks for the recipe!

 

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Nutrition

  • Calories
  • 209 kcal
  • 10%
  • Carbohydrates
  • 39.6 g
  • 13%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 3.6 g
  • 6%
  • Fiber
  • 9.4 g
  • 38%
  • Protein
  • 8.9 g
  • 18%
  • Sodium
  • 800 mg
  • 32%

* Percent Daily Values are based on a 2,000 calorie diet.

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