red bean soup

Red bean soup is thick, sweet and studded with tiny, ever so slightly chewy, clear tapioca pearls and enjoyed after a 10 course Chinese banquet meal.

Sweet Red Bean Soup

beans

water

sugar

orange zest

tapioca pearls

First, rinse the beans under cold water. Then, soak the beans in water for at least 8 hours (overnight).

Drain the beans and transfer to a medium-sized pot. Add 6 cups of fresh water. Bring to a boil, then let simmer for 1 hour. Over the course of the hour, add an additional 2 cups of water as needed.

When the beans look soft and broken down, use an immersion blender to blend until the beans are just broken up--it shouldn’t be completely smooth (unless that’s your preference--you’re the cook here!). You can also transfer to a blender and pulse a few times until you achieve your desired consistency.

Transfer the blended mixture back to the pot. If you like a soupier consistency, feel free to add additional water at this stage until you reach your desired consistency. Add the sugar and orange zest. Stir over medium to medium-high heat to dissolve the sugar. The mixture should bubble very gently.

Next, add the tapioca. Cook for 20 minutes until the tapioca pearls become translucent. Some recipes recommend cooking the tapioca separately, but it works just fine to add them directly to the soup. When the tapioca pearls are totally translucent, it’s ready to serve!

Red bean soup 红豆沙 is in the category of Cantonese desserts called tong sui (糖水).  The red bean soup is also frequently included in the Chinese banquet package as the final dish to wrap up a meal. 

Red Bean Soup

(10 oz) red beans

pandan Leaves

(about 3-5 grams) of dried tangerine peel (chenpi 陳皮)

Salt

rock sugar

tbsp of sago

Rinse the red beans with water to remove...

Rinse the red beans with water to remove the impurities.

Soak the red beans overnight. (Optional: keep the...

Soak the red beans overnight. (Optional: keep the red beans in the freezer to speed up the disintegration of the beans.).

Add the pandan leaves and dried tangerine peels.

Boil the red beans with water for one...

Boil the red beans with water for one hour.

Separate the beans from the liquid, mash the...

Separate the beans from the liquid, mash the beans and then return to the pot.

Soak the sago for 30 minutes to soften...

Soak the sago for 30 minutes to soften it.

Add the soaked sago and rock sugar. Add...

Add the soaked sago and rock sugar. Add water if necessary.

Boil for a further twenty minutes. Serve.

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A tasty but simple red kidney bean soup recipe using canned beans. Full of smoky Mexican style flavors, with a thick, smooth and creamy texture thanks to the richness of the pureed beans. This soup is filling enough to be a complete meal with a variety of contrasting toppings and can be easily made vegan.

Smoky Kidney Bean Soup

onion

carrot

celery

garlic (crushed)

tomato paste

fennel seeds

tsp smoked paprika

tsp chili powder

tsp cumin

tsp coriander

tsp cinnamon

oregano

kidney beans (drained and rinsed)

vegetable stock

tsp salt (see notes)

lime (for juicing)

sour cream (optional)

tortilla chips

sour cream

lime wedges

chopped cilantro (coriander)

In a large soup pot, heat a shallow layer of coconut or olive oil and saute the onions, carrots and celery over a low heat until they are all soft. This will be around 10-15 minutes.

Add the tomato paste to the pan and stir through for a few more minutes, then add the garlic and fennel seeds and mix until their fragrance is releasing.

Add the ground spices and mix through, again adding more oil if the pan feels dry, just until the spices are fragrant.

Add the beans to the pan and mix through.

Now pour in the vegetable stock and allow the soup to simmer for at least 15 minutes.

Remove from the heat and puree the soup. The easiest way is to use a hand blender to puree the soup directly in the pan. If you don&#39;t have one, you can use a jug blender as an alternative. You just need to allow it to cool down a little and then blend it in small batches.

When you&#39;re ready to serve the soup, squeeze in juice of 1/2 lime (saving the other half to cut into wedges for serving) and stir the sour cream through the soup until it&#39;s just mixed in.

Serve with your choice of toppings.

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Sweet Red Bean Soup

Red Bean Soup

Smoky Kidney Bean Soup

Top 3 red bean soup recipes from across the web

The most viewed red bean soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Sweet Red Bean Soup

Red Bean Soup

Smoky Kidney Bean Soup

The most viewed red bean soup recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine