Red Bean & Salami Soup

This delicious Red Bean & Salami Soup came about after a store cupboard and fridge audit. I didn't want to leave the house to buy ingredients because, lazy - so was hell bent on living within my means! I needn't have worried - I think my entire street could live comfortably through the apocalypse from the contents of my cupboards.

Full of beans

During my exploration, I happened upon a small packet of Rancho Gordo Domingo Rojo heirloom beans that I'd enthusiastically bought a few weeks/months/years ago. My cupboard is so full of beans, there's barely any room for all the other whim purchases! It was high time I used them before a giant beanstalk made its way from my kitchen.

After a glance in my similarly jam-packed fridge, I rediscovered my carefully curated bag of salami end-bits and began to join the dots for this magical soup recipe. Italian was the direction!

These Red Beans were small - like a miniature kidney bean, so I guessed they'd work wonderfully with sausage. The salamis I had were all fennel infused so I didn't need to help the soup with herbs. It was a self-flavouring sauce!

Under pressure

Because of hungry, I also decided to cook the soup using the pressure cooker so that I could eat sooner rather than later. The recipe gives you timings for both, so fear not. I hope you enjoy - it was super tasty! Just as a note about pressure cooking - get yourself an Instant Pot. I held off for years, but wouldn't be without it now. Just do it.

How to make my Red Bean & Salami Soup

Red Bean & Salami Soup
Red Bean & Salami Soup
Cook Time: 3 hours
Pressure Cooker Cook TIme: 45 minutes
Course:Main Course, Snack
Keyword:Beans, Pork, Salami, Soup
Servings: 4
Calories: 404kcal


  • 1 1/2 cup dried red beans (or Kidney beans)
  • 1 onion (chopped)
  • 2 celery sticks (chopped)
  • 2 garlic cloves (chopped)
  • 1/2 cup Salami (cubed)
  • 2 tomatoes (diced)
  • 1/2 cup flat leaf parsley (chopped)
  • 4 tbsp olive oil
  • 5 cup chicken stock
  • Salt & pepper


  • Heat the oil in a large pan or in your pressure cooker pan until hot. Add the onion, celery, garlic and salami and fry for 5 minutes until soft. Add the parsley, beans, tomatoes and chicken stock and stir.

Pressure cooker

  • Pop on the lid and cook under high pressure for 45 minutes.

Pan cooking

  • Cook for anywhere between 2-3 hours over a low heat (covered) until the beans are fully cooked and creamy in texture. The cooking time depends on the type of beans you settle on - just cook 'em 'til they're done!
  • Using a stick blender, blend in one spot, without moving too much for 20 seconds so that the soup gets a little blended but not fully. This will make it a little creamier while still having texture. You could also just mash some of the beans with a fork. Season well with lots of salt & pepper and serve.

Nutrition (per serving)

Calories: 404kcalCarbohydrates: 32gProtein: 18gFat: 23gSaturated Fat: 5gCholesterol: 20mgSodium: 774mgPotassium: 915mgFiber: 7gSugar: 8gVitamin A: 1234IUVitamin C: 23mgCalcium: 61mgIron: 4mg
Tried this recipe?Mention @cookeatinsta or tag #cookeatblog!

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