Kidney Bean Soup Food

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.

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.

KIDNEY BEAN SOUP RECIPE - (4.7/5)

Steps:

• 1) Go over dry beans and sort out any debris. Soak dried beans overnight in 3 cups of cold water per cup of beans. 2) Drain beans and add them to a pot with water that covers the beans by a few inches. Bring to a simmer for an hour and skim of any foam that forms. 3) Let your beans cool a bit and strain them. Feel free to save some of the bean water for the soup. 4) To make soup, add oil to a large heavy pan and once it's hot, add onions over medium heat. Cook for about 15 minutes until they are soft. Then add pepper and garlic and cook for another minute. 5) Next stir in all the spices followed by the beans, tomatoes, and tomato paste. 6) Add liquid to the pot and bring to a simmer. Simmer for 30 minutes, covered. 7) Use a blender (Emersion works best) to puree the soup to a almost smooth consistency. 8) Serve soup with guacamole topping.

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.

WHITE KIDNEY BEAN SOUP

Steps:

• In a large saucepan, heat oil and cook sausage and onion until tender.
• Stir in garlic powder, tomato, and bell pepper and cook for one minute.
• Stir in beans and black pepper. Add water to cover and simmer until heated through.
• Stir in cilantro right before serving.

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.