Red Bean Soup

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  • 3 cups peeled and seeded tomatoes
  • 1 medium size ham hock, with tough outside skin removed
  • 1 and 1/2 pounds dried red kidney beans, cleaned and soaked
  • 6 cups water


  • 3 garlic cloves
  • 2 tbs minced fresh parsley
  • 1 large carrot
  • 1 large onion
  • 2 tbs olive oil
  • 2 tbs butter


In a pot, melt the butter with olive oil over medium heat, Add the onions, carrots parsley, and garlic. Cover and cook until the onions are tender. Add the water and bring to a boil over high heat. In a strainer, drain the soaked beans and rinse them lightly under cold running water. Add the beans and jam, hock to the soup pot, and bring back to a boil. Add the tomatoes, then cover and reduce heat to medium-low. Simmer approximately 1 and 1/2 hours, until the beans are tender. Remove the ham hock. Pour the soup through a strainer, reserving the liquid in another pot. Transfer the solids to the work bowl of a food processor. Process until smooth, stopping when necessary to scrape the sides of the bowl. Return the puree and liquid to pot. Cover and simmer. Cut meat from hambone into small pieces. Stir. Serve and enjoy.

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