Cincinnati Family Magazine

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February 22, 2024

Red Beans and Rice Soup

We eat a lot of red beans and rice in our house, so a little twist on our fave is always welcome, including this recipe found on Whole Foods Market’s web site:

  • 1 1/2 cup dried organic red kidney beans, picked through
  • 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-ounce) can no-salt-added chopped tomatoes
  • 1/2 cup red rice
  • 1 tablespoon no-salt Cajun seasoning
  • 1 (16-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.


Source: Whole Foods Market

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