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


Related Posts


  1. YOU are my hero. I recently found you…good grief…I cannot remember how, but I LOVE your recipes. The fact that you love to bake and are sharing all these wonderful recipes is just so…well WONDERFUL! I will be an avid junkie of whatever you are deciding to post because everything I have made with your recipes is Ab.So. Lute. Perfection! Tomato…pasta…wine…spinach! Cannot get any better than this! Unless you count the fact that my hubby is a wine specialist/salesman. Ha! I get my wine for free!

    keep cookin’ darlin!!!


  2. Kate Keese,

    thanks so much for the kind comment. I am glad you are liking the recipes and that they are working for you :-) What a nice perk that your husband can get the wine for free, we sure enjoy plenty of it at home!

    Thanks so much for visiting my blog!

  3. this looks so gorgeous miryam, kinda like penne alla vodka. adding blue cheese is a great idea. gorgeous pics.
    i love your new logo that i saw in fb, nice job. :-)

  4. So pretty! I pinned before I even read anything. :)

    And I didn’t post for a whole week, either. Difference is I have no kids, no e-books, no new website, etc. So you? Totally okay to not post in a week! ;)

    The pasta looks awesome. Great pictures!

  5. How exciting! This pasta looks easy and tasty too :)

  6. Am 77 yrs old so maybe that’s the prob. In the list of ingredients I find no mention of tomatoes and in the directions there’s no mention of the marinara sauce. Can’t be one and the same as you wouldn’t want to drain the marinara sauce, HELP! It sounds so yummy I’d love to try the recipe.

    • You are so right, it is not your age, it was totally me. The instructions where missing a lot of the steps, I don’t know what happened but now if have corrected them. Thanks for letting me know and thanks for visiting my blog.

  7. Recipe looks very good and I plan to try it. I see where the instructions tell me to add drained tomatoes and cook along with marinara sauce. If they are canned tomatoes – please tell us the amount. I don’t see that in the list of indredients. Thanks

  8. I really want to try this recipe, but I don’t know where to find the corrected recipe that includes the amount of tomatoes. Thanks

  9. This looks great—I too am a blue cheese fan. But I never would’ve considered adding it to marinara sauce. I have one question. The parsley is unaccounted for in the recipe instructions, but going by the photo it looks as if it is just sprinkled over the top. Is that correct?

  10. Miryam, Is it one pound jar of marinara plus 14 -16 ounce can of crushed tomatoes? Are these the correct amounts and do you drain the tomatoes.

  11. I made this dish for dinner and it was delicious. The blue cheese adds a nice exotic tang to the sauce. I winged it because I wasn’t sure about the tomatoes, but it is a great recipe. Adding the spinach at the end without cooking it, is definitely the way to go. Thanks, Miryam. I am now a fan and I will look at the rest of your recipes.

Leave a Reply

Your email address will not be published. Required fields are marked *