Kidney Bean Soup
|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|
|Ground cumin||1 Teaspoon|
|Ground black pepper||To Taste|
|Lemon juice||2 Teaspoon|
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.
Serving size: Complete recipe
Calories 2237 Calories from Fat 1471
% Daily Value*
Total Fat 172 g264.7%
Saturated Fat 35 g175%
Trans Fat 0 g
Cholesterol 48.8 mg16.3%
Sodium 1417.4 mg59.1%
Total Carbohydrates 161 g53.8%
Dietary Fiber 78.4 g313.5%
Sugars 21.6 g
Protein 44 g88.8%
Vitamin A 240.1% Vitamin C 194.2%
Calcium 33.2% Iron 76.1%
*Based on a 2000 Calorie diet