Red Bean Soup
|Celery stalk with leaves||1 Large|
|Vegetable oil||2 Tablespoon|
|Cooked kidney beans||1 Cup (16 tbs)|
|Kidney bean liquor||1 Cup (16 tbs)|
|Tomato juice||1 Cup (16 tbs)|
|Thin lemon slice||1|
Chop the onion celery, and green pepper coarsely with the metal blade.
Saute in the oil until soft.
Place sauteed vegetables and beans in the processor bowl and process with the metal blade until smooth,for about 15 seconds.
Add mixture to bean liquor and tomato juice in a saucepan and heat thoroughly.
Serve hot garnished with a thin slice of lemon and a few parsley leaves.