Cranberry Bean Noodle Soup Calories

To make cranberry bean noodle soup, simmer cooked cranberry beans in a broth flavored with onion and tomato, then add noodles near the end. Cook until the noodles are tender, and season with salt, pepper, and herbs to taste.

Cranberry bean noodle soup uses cranberry beans, also called borlotti beans in some places. They are mottled cream-and-red beans that become creamy when cooked; pinto beans can work as a substitute, though the flavor and appearance will differ.

Yes, the beans should be tender before you add the noodles to cranberry bean noodle soup. Beans take much longer to cook than noodles, so adding them together can leave you with overcooked noodles before the beans soften.

Yes, dried beans work well in cranberry bean noodle soup. Soak them if your recipe calls for it, then cook them until tender before adding the noodles; canned cooked beans can be added later and make preparation quicker.

Add the noodles late and cook cranberry bean noodle soup only until they are just tender. If you expect leftovers, cook the noodles separately and add them to each serving, since they continue absorbing broth during storage.

Yes, but cranberry bean noodle soup freezes best without the noodles, which can turn soft after thawing. Freeze the bean-and-broth base, thaw it in the refrigerator, then add freshly cooked noodles while reheating.

Cranberry bean noodle soup keeps for about 3–4 days in a covered container in the refrigerator. Cool it promptly after cooking, and reheat leftovers thoroughly; add a splash of broth or water if the noodles have absorbed liquid.

A crisp green salad, crusty bread, or pickled vegetables go well with cranberry bean noodle soup. Since the beans and noodles make the soup substantial, a fresh or tangy side provides a useful contrast.

Yes, cranberry bean noodle soup can be made in a slow cooker, but add the noodles near the end rather than at the start. They cook much faster than dried beans and may become mushy during a long simmer.