KIDNEY SOUP RECIPE RECIPES

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KIDNEY BEAN SOUP RECIPE | ALLRECIPES



Kidney Bean Soup Recipe | Allrecipes image

This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.

Provided by Tracey

Categories     Bean and Pea Soups

Total Time 2 hours 20 minutes

Prep Time 25 minutes

Cook Time 1 hours 55 minutes

Yield 8 servings

Number Of Ingredients 9

3 pork chops
3 carrots, sliced
3 celery, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 (19 ounce) cans kidney beans
2 potatoes, cubed
2 cubes beef bouillon cube
salt to taste

Steps:

  • Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
  • In a frying pan, fry chopped onions until browned; put aside.
  • To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

Nutrition Facts : Calories 300.5 calories, CarbohydrateContent 36 g, CholesterolContent 29.7 mg, FatContent 10.7 g, FiberContent 11 g, ProteinContent 15.8 g, SaturatedFatContent 3.5 g, SodiumContent 627.3 mg, SugarContent 3.7 g

KIDNEY BEAN-VEGETABLE SOUP RECIPE - FOOD.COM



Kidney Bean-Vegetable Soup Recipe - Food.com image

A delicious soup for chilly days--or even not so chilly ones. And it's healthy too! (Moderately adapted from a recipe on allrecipes.com.) Note: The sodium-free and low-sodium items in this recipe can be replaced with their higher sodium counterparts--just add less additional salt.

Total Time 1 hours

Prep Time 25 minutes

Cook Time 35 minutes

Yield 8 cups, 4 serving(s)

Number Of Ingredients 12

1 tablespoon olive oil
1 yellow onion, chopped
1 garlic clove, minced
2 carrots, chopped
2 teaspoons sodium-free chili powder
1 teaspoon ground cumin
4 cups low-sodium low-fat chicken broth
2 (15 ounce) cans low-sodium kidney beans, rinsed and drained
1 cup frozen whole kernel corn
1/4 teaspoon fresh ground black pepper
1 (14 1/2 ounce) can low-sodium stewed tomatoes
salt, to taste

Steps:

  • Heat a large pot over medium heat, and warm olive oil.
  • Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
  • Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
  • Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
  • While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
  • Add salt to taste.
  • Reduce heat, cover, and simmer for about 15 minutes.
  • Let cool a bit before serving.

Nutrition Facts : Calories 399.4, FatContent 5.3, SaturatedFatContent 0.8, CholesterolContent 0, SodiumContent 30, CarbohydrateContent 71.7, FiberContent 19.1, SugarContent 3.3, ProteinContent 21.7

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KIDNEY BEAN SOUP RECIPE | ALLRECIPES
This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.
From allrecipes.com
Reviews 4.4
Total Time 2 hours 20 minutes
Category Bean and Pea Soups
Calories 300.5 calories per serving
  • To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.
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