Red Bean Soup with Walnuts

Southern Living
9 cups


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1 pound dried red beans
7 cups chicken broth
1/2 teaspoon salt
2 large onions, finely chopped
3 garlic cloves, minced
1/4 cup olive oil
1/2 cup finely chopped walnuts
3 to 4 tablespoons tarragon or red wine vinegar
2 teaspoons coriander seeds, crushed
1/2 teaspoon pepper
1/2 cup chopped fresh cilantro
1/4 cup chopped fresh parsley


Sort and wash beans; place in a Dutch oven. Cover with water 2 inches above beans; let stand 8 hours or overnight. Drain.

Combine beans, broth, and salt in Dutch oven; bring to a boil over medium heat. Cover, reduce heat, and simmer 1 hour or until beans are tender.

Drain beans, reserving 3 cups liquid. Mash beans with the back of a spoon, and return to Dutch oven. Stir in reserved liquid.

Sauté onion and garlic in hot oil in a skillet until tender. Stir in walnuts and next 3 ingredients.

Add walnut mixture to beans, and cook until thoroughly heated. Sprinkle with cilantro and parsley.

Created date

October 2003