Red kidney bean soup
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Red kidney bean soup
  Soups    Appetizers    Lunch    Vegetables    Beans  
Last updated 6/12/2012 1:02:56 AM. Recipe ID 26612. Report a problem with this recipe.
[an error occurred while processing this directive]

      Title: Red kidney bean soup
 Categories: Soups, Appetizers, Lunch, Vegetables, Mark's
      Yield: 1 Recipe
      1 tb Vegetable oil
      1 md Onion, sliced
      4 ea Garlic cloves, crushed
      1 md Carrot, sliced
      2 tb Red chiles, chopped, fresh*
    1/2 ts Thyme
      2 tb Parsley
      2 ea Bay leaves
    1/2 c  Tomatoes, finely chopped
      3 ts Tomato paste
      1 c  Red kidney beans, soaked
      7 c  Vegetable stock
           Salt & pepper
    1/2 tb Nutritional yeast, optional+
  Heat oil in a large soup pot.  Stir in the onions, garlic and carrots.
  Cover & sweat over low heat for 5 minutes.  Add the chiles and herbs,
  stir well & continue to cook, covered, for a further 5 minutes.  Stir
  in the tomatoes, tomato paste & kidney beans.  Mix well, ensure that
  the heat is very low, & cook for 3 to 5 minutes, stirring
  occasionally. Pour in the stock, season with salt & pepper & bring to
  a boil. When at a full rolling boil, let it boil hard for 5 minutes,
  then reduce the heat & simmer until the beans are tender. The length
  of time will vary, depending upon the age of the beans, from 50
  minutes, to 2 hours. When cooked, turn off the heat, stir in the
  nutritional yeast, if desired & let cool.
  Once cool, transfer the soup, in batches, to a food processor or
  blender & blend until very smooth.  Return to a clean pot & gently
  re-heat. Serve with good, home-made bread.  It will also work with a
  good, hearty flat bread, if that's not too much of a contradiction in
  terms. Try a Native flat bread, for example.
  * I'm experimenting with fresh chiles rather than dry ones, I find the
  flavour to be intense, but I find that I may be over doing the
  quantities, so reduce the amount if you prefer less hot food.  If you
  do not have fresh, a good guideline is to use dried in the following
  quantities: 1 dried chile gives a mild flavour; 2 give a medium heat;
  3 will be hot; then there's people like me & others who will go up
  from there, depending upon taste.  The trick is to use only enough
  chiles so that the other tastes are not masked.
  + This is optional.  It's another area of experimenting.  I find that
  a little nutritional yeast in pureed foods, or in "cream" sauces,
  gives added creaminess to dishes.  It is entirely up to the cook.

Didn't find the recipe you were looking for? Search for more here!

[an error occurred while processing this directive]
Recipe ID 26612 (Apr 03, 2005)

[an error occurred while processing this directive]