I am designing a line of comfort foods for uncomfortable times, and I think Red Soup, my latest development, is a stand-out. Why red? Because of the color. Color is fun, and–incredibly so far–not taxed. If you want to add red meat to this soup, go for it. I’m one to think “soup recipe” is an oxymoron anyway. But some people like soup recipes, so here it is.
1 lb dry red beans
about 1/4″-thick slice red cabbage
1 red onion
8 cloves peeled garlic
2 red bell peppers
1 tsp salt
1/4 tsp pepper
1/2 tsp paprika
1/2 tsp chili powder
1/4 tsp summer savory
Sort beans and remove “foreign matter.” Rinse thoroughly. Do not presoak beans unless your diet requires this. Place beans in 4-1/2 qt pot or crockpot.
Chop cabbage, onion, garlic, and peppers, or shred in food processor, and add to beans. Add seasonings. Cover with about 6 cups liquid, which may consist of water or chicken broth or both in any proportion. I cook chicken breasts in the soup pot, and after storing them, reserve and strain the liquid, add Red Soup ingredients, and water to fill.
Bring to boil and simmer on low heat for several hours–at least two to cook the beans, and four or more to bring out all the flavors. Skim foam if necessary.
This soup is wonderful if first refrigerated, then topped with cheddar cheese and microwaved.