Heat oil in a medium pot. Add minced onion and saute until translucent (on low-medium heat). Add minced garlic and caraway seeds. Saute for a minute before adding drained beans.
Add red beans, stock, parsley and increase the heat. Cover with a lid and bring to a boil. Now, reduce the heat to low and simmer for 5 minutes.
Puree until smooth. Taste it and add more seasoning, if needed.
Olive oil can be substituted with vegetable or sunflower oil.
I don’t recommend substituted fresh garlic with dried garlic.
Caraway powder can also be used instead of whole caraway seeds.
To make this soup thicker you can add more beans to the soup (up to 14 ounces/400 grams, but I recommend around 7 ounces/200 grams).
Instead of vegetable stock, you can use stock cubes or chicken stock (if you are not vegetarian or vegan).
This soup should give you 4 portions (when counting with 1.5 cup per person or 5 portions when counting with 1 cup per person).
Course: Dinner, Lunch, Soup
Keyword: Bean Soup Recipe
Red Bean Soup
Amount Per Serving
Calories 134Calories from Fat 36
% Daily Value*
Saturated Fat 1g6%
Vitamin A 582IU12%
Vitamin C 8mg10%
* Percent Daily Values are based on a 2000 calorie diet.
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