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Kidney Bean Soup

herbal.chef's picture
Ingredients
  Dried kidney beans 1⁄2 Cup (8 tbs)
  Water 1 Cup (16 tbs)
  Salt pork 2 Ounce
  Onion 1 Medium, chopped
  Carrot 1 , diced
  Celery stalks with leaves 3 , diced
  Bay leaf 1⁄2
  Peppercorns 3
  Ground cumin 1 Teaspoon
  Ground black pepper To Taste
  Salt To Taste
  Avocado slice 4
  Lemon juice 2 Teaspoon
Directions

Cover the beans with water and soak them overnight or boil two minutes, cover and let stand for one hour.
Drain, discarding the water.
Cut the salt pork into cubes and cook it slowly in a heavy kettle to render the fat.
Add the onion, carrot and celery to the fat in the kettle.
Saute five minutes.
Add the drained beans, four cups of boiling water, the bay leaf, peppercorns and cumin to the kettle.
Cover and simmer two and one-half to three hours.
Put the soup through a sieve or puree it in an electric blender.
Reheat the soup and correct the seasonings with salt and pepper, if needed.

Recipe Summary

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

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