Kidney Bean Soup Recipe

Kidney Bean Soup Recipes

Ingredients :

225 g




850 ml



15 ml




15 ml

red kidney beans or others such as black eyed or pinto beans - soaked and drained

medium sized onion, sliced

bay leaf

pints brown stock

stalks celery, chopped

medium sized carrot, chopped

cider vinegar

salt and ground black pepper

few parsley stalks



Method :

Simmer the beans, onion, parsley stalks, bay leaf and stock in a large, covered pan for 30 minutes. Add the celery and carrot, return to the boil and simmer for a further 30-45 minutes, or until the beans and vegetables are tender. Discard the bay leaf and parsley stalks. Season with salt and pepper and stir in the vinegar. Sprinkle with the chopped parsley just before serving.

Serves 4

Per Serving : 1 g fat, 15 g fiber.

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