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Red Bean Soup with Walnuts

Yield 9 cups


  • 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

How to Make It

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

  2. 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.

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

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

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