Soup for Supper – Red Wine Vegetable Bean

As a soup lover, I am constantly on the lookout for new, healthy, comforting soup recipes. As a a result, you can find several soup cookbooks on my bookshelves, along with a kitchen drawer full of soup recipes torn from magazines, copied from the internet, or hand written on old-fashioned recipe cards.  But one recipe I keep coming back to is one I created myself. I’m not the only one who enjoys it, as it was one of our most popular soup mixes. First a little background, then the easy-to-prepare recipe.

Last summer we stopped producing our Wine Barrel Gourmet Red Wine soup mixes. Since then I have been fielding numerous calls and responding to emails and letters from disappointed customers. The requests have been so prolific that I promised to post the recipes so everyone can re-create our soups at home. (Note – this isn’t the exact soup mix recipe, since the packaged mixes included several dried ingredients that aren’t easily available to home cooks – but it’s close. If you are interested in purchasing Wine Barrel Gourmet’s recipes etc. and starting your own soup mix business contact me here.)

This recipe makes 6, one-cup servings.

Saute 1 garlic clove (minced), 1 medium onion or shallot (minced), and 1 large stalk of celery (diced) in 2 Tbsp of olive oil until soft but not browned.

Add the following:

  • 2 large carrots, diced
  • 2 – 14 oz. cans red kidney beans, drained and rinsed
  • 1 – 14 oz can diced tomatoes
  • 3 Tbsp tomato paste
  • 5 cups water
  • 1/2 tsp ground pepper
  • 2 tsp dried basil
  • 1/4 tsp fennel seed
  • 1 1/2 tsp muscovado sugar
  • 1/2 tsp dried oregano
  • 1/2 tsp kosher salt

Bring to a boil. Reduce heat and simmer until carrots are tender – about 20 minutes. Stir in 1/4 cup red wine and 1 cup of frozen peas. Continue cooking until peas are heated through before serving.

Note: If you want this soup to be even heartier, add any combination of frozen green beans, canned garbanzos, diced winter or summer squash, or fresh baby spinach. Top with grated Parmesan or a dollop of pesto and serve with crusty, homemade bread for a complete meal.

 

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About the Author

Renee Pottle, an author and heart-healthy educator, loves to explore and write about the Mediterranean Diet. She blogs at SeedToPantry.com and HestiasKitchen.com.

Comments (1)

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  1. CA Wine Club says:

    Great work and great ideas to learn about some delicious recipes

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