Colombian-Inspired Red Beans Soup
This Colombian-Inspired Red Beans Soup is nourishing, hearty and full of flavor. Besides, it’s a good source of iron, phytonutrients, protein and fiber. If you’re having cravings for a healthy, filling and comforting bowl, this is a good option for you!
Beans are packed with wholesome goodness for our bodies, These ones have a rich source of plant-based protein and fiber. They have the ability to regulate blood sugar levels, reducing cholesterol, improving heart health, and even reducing the risk of certain cancers.
Red beans are not only a great source of protein and fiber, but they also contain antioxidants, vitamins (especially B1 / Thiamine), and minerals like iron, magnesium, phosphorus, and potassium.
They taste good with a mixture of carrots, green onion and cilantro.
However, what really flavors this red kidney soup, it is the Hogao, a traditional Colombian creole sauce that contains tomatoes, onions, scallions, fresh garlic, red bell pepper and earthly spices. This sauce is the base of many popular Colombian dishes and it’s a staple in our kitchens – this Colombian-inspired bean soup really is a healthy, wholesome, and nutrient-packed meal!
Steps to make this Red Bean Soup
For the full ingredients list, ingredient measurements, then please read the recipe card below.
- Soak the beans in water for at least 12 hours.
- After soaking rinse them, and place them in a pot with clean water. Add carrots, scallions and cilantro and cook. (Please see the notes about cooking time below the recipe card).
- Prepare the hogao heating oil in a skillet over medium heat. Add onions, garlic sauté for about 4-5 minutes, stirring frequently, until it begins to soften and starts going translucent.
- Stir in tomatoes, red bell peppers and cook for 2 more minutes. Then, add the spices, smokes paprika, turmeric, black pepper and salt. Cook until fragrant, 1-2 minutes, pour in the vegetable broth (I also added 1 sprig of fresh thyme and oregano for flavor).
- Remove cilantro and scallions from cooked red beans, then Blend a portion of red beans with all cooked carrots, and hogao until getting a running consistency. Pour the mixture in the pot with the other portion of whole red beans.
- Simmer for 10-20 minutes more to allow all flavors to mix and for a little thickness.
- Finally, taste the soup and adjust any of the seasonings as required. Add a little extra veggie broth/water if it’s a little too thick, then serve warm.
Final tips
- By using dry beans, I prefer to soak them the day before. This will save us time and also gas or power. Who doesn’t like how it sounds?!
- You can substitute other beans in place of the kidney beans. Pinto beans, black beans, cannellini beans, or navy beans could work well.
- Make sure you add enough Water to your Pressure Cooker before cooking the beans – it should be a good 3-4″ above the level of the dried Beans.
- For a creamy Colombian style red beans soup, Add grated green plantain to the dish, or carrot if plantain is not available to you, to get a thick and creamy texture. Another way is to take some of the beans out after they are cooked and blend them into a creme using a mixer or food processor. Add blended beans to the rest of the beans and stir, the consistency will be heavier and creamy now.
How to store leftovers
Any leftovers can be stored in an airtight container in the fridge for 3-4 days. It may thicken slightly while chilled, so feel free to add a little extra water when reheating or in the freezer up to 1 month. Reheat in a saucepan on the stovetop, adding a little water, as needed, to prevent sticking.
Serving Suggestions
I like to serve this red beans soup garnished with fresh herbs, such as cilantro and avocado wedges.
There are several ways to serve and garnish this wholesome soup/stew:
- This goes wonderfully with rice, moneditas de platano, bread rolls or tortilla chips.
- For extra spice, you could top this soup with sliced jalapeño or some hot sauce.
- For a conventional diet, you can serve this with an egg, pork belly or cooked ground meat with sausage and plantains. We call to this combination Bandeja Paisa.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy it, friends!🌞
For more Colombian inspiring recipes, you can check these:
Colombian Style Shrimp Ceviche
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Colombian-Inspired Red Beans Soup
Ingredients
- 2 cups red beans or kidney beans soaked in water the day before
- 3 cups water
- 1 carrot
- 2 scallions stalks
- 1 bunch of fresh cilantro
Hogao Sauce
- 2 tbsp olive oil
- ¼ cup tomato cut in small pieces
- ⅓ cup red bell pepper cut in small pieces
- ⅓ cup red onion cut in small pieces
- ¼ cup scallions cut in small pieces
- 3 garlic cloves
- 1 tbsp turmeric
- 1 tbsp smoked paprika
- salt and pepper to taste
- ¼ cup broth vegetable
Instructions
- Soak the beans in water for atleast 12 hours
- After soaking rinse them, and place themin a pot with clean water. Add carrots, scallions andcilantro and cook.
- Prepare the hogao heating oil in a skillet over medium heat. Add onions, garlic sauté for about 4-5 minutes, stirring frequently, until it begins to soften and starts going translucent.
- Stir in tomatoes, red bell peppers and cook for 2 more minutes. Then, add the spices, smokes paprika, turmeric, black pepper and salt. Cook until fragrant, 1-2 minutes, pour in the vegetable broth (I also added 1 sprig of fresh thyme and oregano for flavor).
- Remove cilantro and scallions from cooked red beans, then Blend a portion of red beans with all cooked carrots, and hogao until getting a running consistency. Pour the mixture in the pot with the other portion of whole red beans.
- Simmer for 10-20 minutes more to allow all flavors to mix and for a little thickness.
- Finally, taste the soup and adjust any of the seasonings as required. Add a little extra veggie broth/water if it’s a little too thick, then serve warm.
Notes
- Soak beans the day before. Cook for about 8-10 hours on low.