Red Bean and Spinach Soup

I think it is soup time. I normally tend to use legumes for any soup that I make since they are one of the power foods. I actually love legumes so it is pretty easy for me to incorporate on my dishes. I also like the fact that they are so economical so for those on a budget, load up on these. This soup can also be made with any other type of legume or vegetables you may prefer.

I normally pre-soack the beans the previous night I am cooking them, it is easier for me that way since they have to soak for quite a while. You can also use canned legumes but I have made both versions and for me I prefer to use dry version. On any event, this is an easy, and fast recipe to prepare. You only need to chopped the few veggies and let it them all hang in the pot with the beans pretty much, so enjoy!


Red Bean and Spinach Soup

Miryam's original recipe

Yield: 4-6 servings


2 tablespoons olive oil
1 onion, diced
4 carrots, diced
2 cloves garlic, minced
2 teaspoons cumin seeds
4 cups fresh spinach
1 lb small red beans, previously soaked in water for 12 hours
1 6 oz can tomato paste
6-8 cups water, depending on the consistency of the soup you prefer
Salt to taste



Heat the olive oil in a medium saucepan. Add onions, carrots and garlic and cook on medium-high heat for about 5 minutes. Add cumin seeds and cook for an extra minute.

Add beans (I do not use the water from the pre-soak), tomato paste, water and salt. Bring the stew to a boil. Then reduce heat to low, and simmer uncovered for about 40 minutes or until most the liquid has evaporated and beans are tender. ( I have put 6-8 cups of water but you may want to use a more or less depending on the consistency of the soup you desire)
Turn of the heat and add spinach. Enjoy


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