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Kidney Bean and Farro Soup

Hearty red kidney beans and farro make for a simple soup that is a meal in a bowl.

Kidney Bean and Farro Soup

Serves 4 - 6

When the weather cooled down, one of my mom’s favorite quick soups to eat was Progresso Beef and Barley. She would warm the soup and top it with a slice of mozzarella cheese that would melt in. The result was super savory with an added level of milky melty cheese that rounded out the flavors.

With this soup I wanted to recreate that idea but without meat or dairy using only what I had on hand. The result is very similar to eating a traditional beef and barley soup albeit with a slightly different flavor profile. Tender kidney beans, hearty grain with a slight chew and lots of chunky vegetables to add sweetness to bring it all together.

Ingredients

*680g (1.5 lbs) dry red kidney beans, soaked overnight

Soup

2 T olive oil

340g (2 medium) Japanese eggplant, peeled and small diced

500g (1 XL) onion, small diced

10 garlic cloves, minced

2 – 3 cheongyang or serrano chilis, minced

1 bay leaf

3 T Caribbean seasoning

1 t ground coriander

1 t ground cumin

1 t dried oregano

0.50 t ground black pepper

100ml (0.50 c) white wine

1,700ml (8.5 c) water

340g (2 – 3 medium) carrots, small dice

**200g (1 medium) bell pepper, small dice

2 T soy sauce

150-200g (0.75 – 1 c) farro, rinsed

Recipe Know-how

1.      In a large pot bring the soaked beans and enough water to cover by 3 inches to a boil with 2 t of kosher salt.

  • Reduce to a simmer and cook covered for 1 hour.

  • Test the beans to see if they are cooked all the way through. If not continue to simmer for 20 – 30 minutes longer or until cooked through.

A fully cooked bean will be tender without any hardness in the center. If the skins are still a little tough, it is okay for this recipe because the beans will continue to cook later in the soup.

  • Drain and set aside until needed.

If using canned beans, start at Step 2.

2.      Heat a large pot on medium.

  • Add the olive oil and heat for 30 seconds.

  • Add the eggplant and cook stirring occasionally for 8 – 10 minutes or until browned on all sides.

  • Add the onion, garlic and chili. Cook stirring occasionally for 8 minutes longer.

  • Add the bay leaf and spices and cook for 1 minutes stirring constantly.

  • Deglaze with the wine and cook for 2 – 3 minutes or until au sec.

Au sec means to cook until dry or the liquid is mostly gone.

  • Add the water and bring to a boil covered.

  • Reduce to a simmer and cook for 15 minutes.

  • Add the remaining vegetables, soy, farro and drained beans.

  • Bring to a boil covered.

  • Reduce to a simmer and cook stirring occasionally for 30 minutes.

Test the farro, it should be tender all the way through with a slight chew.

If not yet fully cooked continue to simmer for 10 – 15 minutes or until cooked through.

  • Taste and adjust seasoning as desired.

3.      Serve.