Kidney Bean Soup With Lime Yogurt Food

KIDNEY BEAN VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.

TOMATO AND KIDNEY BEAN SOUP

Steps:

• In a large saucepan fry the celery, carrot, onion and chilli for about 5 minutes.
• Add the kidney beans (once drained and washed) and the tomato juice.
• Bring to the boil and blend with a stick blender.
• Season to taste.

CORN AND KIDNEY BEAN SOUP

Steps:

• In a 6-quart Dutch oven, heat the oil over moderate heat for 1 minute. Add the bell pepper, onion, and garlic and saute for 5 minutes, or until the onion is translucent. Add the beans, tomatoes, stock, tomato juice, and corn. Stir in the chili powder and cumin.
• Bring the soup to a boil over high heat. Reduce the heat to low and cook, uncovered, stirring occasionally, for 15 minutes.
• Ladle soup into individual soup bowls and sprinkle each with some of the cheese. Serve immediately with tortilla chips or warm flour tortillas, if desired.

KIDNEY BEAN SOUP

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.

KIDNEY BEAN-VEGETABLE SOUP

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

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.

NORTH POLE SOUP (HAM & KIDNEY BEAN SOUP)

Steps:

• Heat olive oil in medium saucepan. Cook carrot and onion in hot oil, 5-7 minutes.
• Add garlic, basil and ham and cook an additional 2 minutes.
• Add tomatoes and if using whole tomatoes, crush. Add broth & beans. Mash some of the beans with potato masher. Simmer 20 minutes.
• Add pasta, and cook until done per package directions.
• Serve with Parmesan cheese.