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Soup with Canned Red Beans
difficulty Medium
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Chicken Soups

Soup with Canned Red Beans

Soup with Canned Red Beans = TIME-SAVER hearty-soup. CANNED-BEANS = no-overnight-soaking + no-2-hour-pre-cooking = HUGE TIME-SAVINGS. CHICKEN + POTATOES + ONION + CARROT + TOMATO-PASTE + canned-red-beans + herbs = balanced-meal in-one-pot.
· Thursday, 20 January 2022 14:02 ·
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Time 55 min
Yield 4 servings
Calories 53 kcal
Difficulty Medium
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Instructions

  1. Prepare products for soup-with-canned-red-beans.

    Step 1

  2. POUR water in-pot. RINSE meat + place in-water; HIGH-HEAT until-boiling. After-boil REMOVE FOAM from-surface. REDUCE HEAT; cover-pot + cook-meat 40 MIN. HOMEMADE-CHICKEN: increase-time. While meat-cooks prep other-ingredients.

    Step 2

  3. Peel + wash small ONION + CARROT (large-carrot: cut-half for-soup). GRATE carrot; CHOP onion small-pieces.

    Step 3

  4. PREP SAUTÉ. Pour OIL in-pan; heat + fry vegetables stirring 3 MIN. Add TOMATO PASTE.

    Step 4

  5. STIR; sauté with-tomato-paste 2-3 MIN. REMOVE pan from-heat.

    Step 5

  6. Peel POTATOES; cut SMALL-PIECES.

    Step 6

  7. TRANSFER boiled-meat from-broth to-plate; COOL. Remove BONES; cut MEAT cubes; cover-with-lid (prevent-drying).

    Step 7

  8. POUR potatoes in-pot with-broth; cook 15 MIN.

    Step 8

  9. Add SAUTÉ to-soup; cook 5 MIN.

    Step 9

  10. TRANSFER canned-beans to-strainer; DRAIN liquid. Add beans to-soup. Wait-boil; cook 3-5 MIN.

    Step 10

  11. Add MEAT-PIECES to-soup.

    Step 11

  12. Wait-boil; add HERBS + TURN-OFF heat. Soup ready.

    Step 12

  13. POUR soup in-bowls. Enjoy your meal!

    Step 13

Tips

  • 1

    THE DRAIN-AND-RINSE CANNED-BEANS PREP TECHNIQUE. Step 10's "drain liquid" is texture-essential. SKIPPING-drain (dump-can-with-liquid): canning-liquid contains EXCESS-SODIUM + STARCHY-CLOUDY-PRESERVING-LIQUID + DEGRADES soup-clarity + ALTERS flavor + adds-mushy-texture. DRAINED + RINSED beans: clean-flavor + retain-shape + soup-clarity-preserved + sodium-control (soup gets-salt-from-broth not from-canning-liquid). The 30-SECOND-RINSE removes 40% of sodium = significant-health-benefit. Same canned-bean-prep principle: ALL canned-legume cooking traditions (chickpeas, black-beans, kidney-beans). Pro-tip: BEANS-IN-TOMATO-SAUCE = SKIP-rinsing (sauce-flavor desired); use-sauce-as-broth-enhancer.

  • 2

    THE TOMATO-PASTE-BLOOM SAUTÉ-IN-OIL TECHNIQUE. Step 4's "add tomato paste 2-3 min" is flavor-essential. RAW-TOMATO-PASTE (added-direct-to-broth): RAW-METALLIC-flavor + LACK depth + CLOUDY-soup + AMATEUR-result. SAUTÉED-paste in-oil: caramelizes-sugars + DEEPENS-color (rust-red) + BLOOMS-aromatics + concentrates-flavors + TRANSFORMS into-deep-savory-base. The 2-3-MIN sweet-spot: enough-to-bloom + before-burning. Same paste-bloom principle: ALL Italian + Mediterranean + Russian-borscht traditions. Pro-tip: SAUTÉ-paste UNTIL-it-DARKENS slightly = restaurant-secret for-deep-flavor; vs adding-directly-to-broth. For another classic bean-soup worth trying, try Red Bean Soup Without Meat.

  • 3

    THE 40-MIN CHICKEN-BROTH HOME-MADE FRESHNESS. Step 2's "cook meat 40 min" is flavor-essential. STORE-BROTH-CUBES (instant): salty + artificial-flavor + chemical-additives + lacks-richness + commercial-feel. FRESH-CHICKEN-COOKED-IN-WATER: GENUINE chicken-broth flavor + collagen-from-bones + COMPLEX-savory + AROMATIC + restaurant-grade. The TIME-INVESTMENT (40 min): worth-it for flavor-quality. The DOUBLE-PURPOSE: cooks-chicken (later-added-to-soup) + creates-broth simultaneously = efficient. Same fresh-broth principle: ALL traditional-soup-cooking worldwide. Pro-tip: ADD AROMATICS (bay-leaf + peppercorns + onion-half) to-broth for-extra-depth; strain before-using; refrigerate-2-day-keeps-fine.

  • 4

    THE END-OF-COOKING HERB-ADDITION TECHNIQUE. Step 12's "add herbs + turn off heat" is flavor-essential. EARLY-ADDED-herbs (start-of-cooking): VOLATILE-OILS evaporate + COLOR-fades to-army-green + FLAVOR-MUTED + bland. END-ADDITION (last-minute): vibrant-COLOR + INTENSE-aroma + fresh-herb-flavor + BRIGHT-finish. The CHEMISTRY: herb-essential-oils heat-sensitive; long-cooking destroys-them. ALL-HERBS benefit (parsley, dill, cilantro, basil). HARDY-herbs (rosemary, thyme, bay-leaf) = exception (early-OK + benefit-from-long-cook). Same end-addition principle: ALL cuisines use-fresh-herbs as FINISHING-touch. Pro-tip: RESERVE half-herbs for-bowl-garnish = bright-vivid-presentation + extra-fresh-aroma when-eating. For another classic chicken-soup worth trying, try Chicken Noodle Soup with Egg.

FAQ

Why canned vs dried beans? +

CANNED-BEANS = TIME + CONVENIENCE choice. DRIED-BEANS-COOKING: 8-12 hr soak + 1-2 hr cooking = LONG-COMMITMENT. CANNED-BEANS: open-can + drain + use = 30 SECONDS prep. The QUALITY: canned-modern-quality EXCELLENT (factory-controlled cooking + consistent-doneness); minor-flavor-difference vs dried (negligible). DRIED-BEANS-ADVANTAGE: cheaper + no-can-waste + customize-doneness + intense-bean-flavor + control-over-additives. RECIPE specifies-CANNED-CHOICE for FAST-WEEKDAY-SOUP. Pro-tip: KEEP-PANTRY-STOCKED with canned-beans = emergency-soup-base anytime; ALSO consider COOKED-DRIED-FROZEN (batch-cook + portion-freeze = best-of-both).

Bean variety options? +

Recipe uses RED-KIDNEY-BEANS but TECHNIQUE works ALL bean-varieties. SUBSTITUTES: WHITE-BEANS (cannellini, navy, great-northern = milder-flavor + creamier-texture); BLACK-BEANS (Latin-American twist + earthy-flavor); CHICKPEAS/GARBANZOS (Middle-Eastern flair + nutty-flavor); PINTO-BEANS (Tex-Mex flavor); MIXED-15-BEAN (variety-pack + visual + complex-flavor). The TOMATO-PASTE-BASE complements-all bean-varieties. ETHNIC-VARIATIONS: CUBAN black-bean-soup, ITALIAN cannellini + pasta, MIDDLE-EASTERN chickpea + lemon, TEX-MEX pinto + chiles. Pro-tip: 2-VARIETY-BLEND (red-kidney + cannellini) = visual + textural-interest + complex-flavor.

Vegetarian adaptation? +

EASY conversion. CHICKEN-OMITTED: skip-step-2 (chicken-broth) + skip-step-7 + skip-step-11. REPLACE-broth: VEGETABLE-BROTH (homemade or quality-store-bought) + UMAMI-BOOST (mushroom-broth + soy-sauce-1-tbsp + nutritional-yeast-1-tbsp). REPLACE-protein: ADDITIONAL-BEANS (double-quantity) + LENTILS (red or brown) + DICED-FIRM-TOFU + TVP (textured-vegetable-protein). The result: HEARTY VEGAN/VEGETARIAN soup with-equal-comfort-factor. Pro-tip: SAUTÉ MUSHROOMS (cremini or shiitake) at-step-4 with-vegetables = MEAT-LIKE umami + texture + adds-protein-rich-feel.

How long does it keep? +

FRIDGE: 3-4 days at-PEAK quality (soup-with-beans-keeps-better than-cream-soups). FREEZER: 3-4 MONTHS (excellent-freezer-soup); FREEZE-IN-PORTIONS for-easy-thaw. The FLAVORS-DEEPEN day-2 = SOME-PREFER-day-2 over-fresh = mature + meld + complex. Reheat: STOVE-TOP gentle-heat (microwave-safe but stove-tastes-better) + ADD WATER if-thickened-too-much (beans absorb-liquid overnight). Pro-tip: BATCH-COOK double-recipe + portion-freeze = ready-soup all-month for-busy-evenings; thaw-overnight-fridge = next-day-quick-meal.

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