Dinner
Red Pea Soup
Red pea soup simmers slowly until the kidney beans turn creamy and velvety, releasing a savory broth fragrant with thyme, garlic, and parsley. Tender shreds of chicken and sweet onion add richness and a gentle crunch that makes each spoonful deeply satisfying.
- Total
- 1 hr 45 min
- Prep
- 15 min
- Cook
- 1 hr 30 min
- Serves
- 8
Nutrition per Serving
- Calories
- 245
- Protein
- 24g
- Carbs
- 34g
- Fat
- 2g
- Fiber
- 10g
- Sugar
- 1g
- Sodium
- 536mg
Ingredients
- 1 lb dried kidney beans, soaked overnight
- 5 cup water
- 4 cup unsalted chicken broth
- 2 cup finely chopped cooked chicken
- 1/2 cup finely chopped scallions (white and green parts)
- 1/4 cup finely chopped celery
- 2 tbsp minced garlic
- 1 tbsp finely chopped flat-leaf parsley
- 1 tsp salt
- 1/2 tsp ground pepper, plus more, to taste
- 1/2 tsp finely chopped fresh thyme leaves
- 3 tbsp minced sweet onion, such as Vidalia
Instructions
- Drain beans. Place in a large pot along with water, broth, chicken, scallions, celery, garlic, parsley, salt, pepper and thyme. Cover and bring to a boil over high heat; boil for 30 minutes. Reduce heat to a simmer and cook, stirring occasionally, until the beans are tender, about 1 hour. (Add water or broth if the soup seems too thick.)
- Season the soup with more pepper, if desired. Ladle into bowls and garnish with sweet onion.