KIDNEY BEAN SOUP
This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.
Provided by Tracey
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 2h20m
Yield 8
Number Of Ingredients 9
Steps:
- Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
- In a frying pan, fry chopped onions until browned; put aside.
- To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.
Nutrition Facts : Calories 300.5 calories, Carbohydrate 36 g, Cholesterol 29.7 mg, Fat 10.7 g, Fiber 11 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 627.3 mg, Sugar 3.7 g
KIDNEY BEAN SOUP (FOR ONE)
Make and share this Kidney Bean Soup (For One) recipe from Food.com.
Provided by KT_Z4571
Categories Lunch/Snacks
Time 5m
Yield 1 serving(s)
Number Of Ingredients 4
Steps:
- Combine kidney beans and salsa in a small microwavable bowl.
- Sprinkle with both cheese. Heat in the microwave for 2 minutes, or until the cheese is melted and the soup is heated through. Can stir if desired.
Nutrition Facts : Calories 288.4, Fat 9.2, SaturatedFat 5, Cholesterol 25.9, Sodium 1357, Carbohydrate 35.5, Fiber 10.1, Sugar 6.9, Protein 18.5
KIDNEY BEAN-VEGETABLE SOUP
A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.
Provided by So Cal Gal
Categories Beans
Time 1h
Yield 8 cups, 4 serving(s)
Number Of Ingredients 12
Steps:
- Heat a large pot over medium heat, and warm olive oil.
- Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
- Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
- Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
- While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
- Add salt to taste.
- Reduce heat, cover, and simmer for about 15 minutes.
- Let cool a bit before serving.
KIDNEY BEAN SOUP
This is a very easy to prepare and tasty recipe. I work and go to school full time so dont have time to prepare fancy stuff. This hardly takes half hour to prepare and very filling and delicious. I got this from a turkish friend of mine, but am not sure if its turkish.Dont matter, taste good enough to me.
Provided by Viva Forever
Categories Beans
Time 35m
Yield 2-4 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in a pan and add chopped onions.
- Once the onions are translucent and soft, add the ginger, garlic, cumin seeds and parsley.
- Cook until fragrant.
- Now, add the salsa, tomato paste,alongwith some water,kidney beans plus the liquid (about half cup liquid).
- Add salt and pepper to taste.
- Simmer until thick enough.
- Serve warm with thick crusty bread.
Nutrition Facts : Calories 474.8, Fat 28.8, SaturatedFat 3.8, Sodium 1608.1, Carbohydrate 45.6, Fiber 12.2, Sugar 12.7, Protein 13.8
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5/5 (1)Total Time 1 hr 30 minsAuthor Anna Painter
- In a medium saucepan, combine the barley with 3 cups of water and a generous pinch of salt. Bring to a boil. Reduce the heat to moderately low, cover and simmer until the barley is just tender, about 12 minutes. Drain and spread the cooked barley on a rimmed baking sheet.
- In a large saucepan, cook the bacon over moderately low heat until golden brown, about 12 minutes. Using a slotted spoon, transfer the bacon to a plate lined with paper towels. Pour off all but 2 tablespoons of the fat and reserve for another use.
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