Kidney Bean And Cheddar Cheese Soup
|Kidney beans||2 Cup (32 tbs), dried|
|Salt||1 1⁄2 Teaspoon|
|Onion||1 , sliced|
|Garlic||2 Clove (10 gm)|
|Chili powder||1 1⁄2 Teaspoon|
|Cheddar cheese||3⁄4 Cup (12 tbs), grated|
|Croutons||1 Cup (16 tbs)|
Soak beans in water to cover for 8 hours or overnight.
Discard water; place in deep kettle; add 2 quarts water, salt, onion, garlic, chili powder, and oregano.
Cook until beans are tender, about 2 hours.
Remove garlic cloves; discard force through sieve.
Add enough boiling water to make a puree consistency; add cheese.
Reheat, garnish with croutons