You are here

Kidney Bean And Vegetable Soup

Western.Chefs's picture
Ingredients
  Dried red kidney beans 1 Cup (16 tbs)
  Cold water 2 Cup (32 tbs)
  Veal neck 1 Pound
  Boiling water 6 Cup (96 tbs)
  Salt 4 Teaspoon
  Minced garlic 1 Clove (5 gm)
  Minced onion 1⁄2 Cup (8 tbs)
  Butter margarine/Margarine / fat / salad oil 1 Tablespoon
  Finely shredded green cabbage 1 Cup (16 tbs)
  Chicory 1⁄3 Cup (5.33 tbs), chopped
  Diced celery 1⁄4 Cup (4 tbs)
  Canned tomatoes 1 Cup (16 tbs)
  Mixed powdered herbs 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
Directions

Pick over beans.
Then wash and soak overnight in the cold water.
In morning, add the veal neck, boiling water, and 3 teasp salt, and simmer, covered, until beans are tender—it may take 2 hrs., depending on beans.
Then remove meat, cut into small pieces, removing any fat or gristle, and return to bean mixture.
Meanwhile, saute garlic and onion in butter until tender.
Then add to first mixture with cabbage, chicory, and celery.
Cover and simmer 10 min longer.
Add remaining 1 teasp salt and remaining ingredients.
Heat and serve.

Recipe Summary

Cuisine: 
American
Course: 
Appetizer
Method: 
Saute
Dish: 
Soup
Ingredient: 
Vegetable

Rate It

Your rating: None
4.233335
Average: 4.2 (18 votes)