Red Beans and Rice Soup
- 1 1/2 cup dried red kidney beans
- 3 quarts low-sodium vegetable broth, divided
- 1 yellow, white or red onion, chopped
- 1/2 cup dry red or white wine
- 3 bay leaves
- 1 (15.0-ounce) can no-salt-added chopped tomatoes
- 1/2 cup red rice
- 1 tablespoon no-salt Cajun seasoning
- 1 (16.0-ounce) package frozen collard greens or blue curled kale
- 1/4 cup chopped fresh parsley
- 1 red bell pepper, finely chopped
Soak beans overnight in a large bowl of water; rinse and drain well.
Heat 1/2 cup of the broth in a large pot over medium-high heat.
Add onion and cook until deep golden brown, 8 to 10 minutes.
Add wine and cook, scraping up the browned bits, until almost absorbed, 1 or 2 minutes.
Add beans, remaining broth and bay leaves.
Bring to a boil, cover and simmer until almost tender, about 2 hours. (Skim off and discard any foam that shows up on the surface.)
Stir in tomatoes, rice and Cajun seasoning, bring to a boil, and then reduce heat to medium-low and simmer until rice and beans are tender, about 20 minutes.
Add greens and cook until hot throughout, about 10 minutes more.
Stir in parsley and serve in bowls, topped with bell pepper.
Our Health Starts Here® recipes celebrate naturally flavorful whole foods by limiting added sodium and containing no extracted oils or refined sweeteners.
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- 1 1/2 cup dried red kidney beans
- 3 quarts low-sodium vegetable broth, divided
- 1 yellow, white or red onion, chopped
- 1/2 cup dry red or white wine
- 3 bay leaves
- 1 (15.0-ounce) can no-salt-added chopped tomatoes
- 1/2 cup red rice
- 1 tablespoon no-salt Cajun seasoning
- 1 (16.0-ounce) package frozen collard greens or blue curled kale
- 1/4 cup chopped fresh parsley
- 1 red bell pepper, finely chopped