Kidney Bean And Vegetable Soup
|Dried red kidney beans||1 Cup (16 tbs)|
|Cold water||2 Cup (32 tbs)|
|Veal neck||1 Pound|
|Boiling water||6 Cup (96 tbs)|
|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|
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.