Hearty Kidney Bean Soup Recipe

Summary

Preparation Time30 MinCooking Time2 Hr 0 Min
Ready In2 Hr 30 MinDifficulty LevelMedium
Health IndexHealthyServings4
CourseMethod
DishMain Ingredient
Interest Group

Ingredients

 Red kidney beans9 Ounce (Uncooked)
 Water2 Quart, divided
 Canned tomatoes4 Cup (64 tbs), crushed
 Carrots1 Cup (16 tbs), diced
 Onion1 Cup (16 tbs), diced
 Celery1 Cup (16 tbs), diced
 Italian parsley1⁄4 Cup (4 tbs), chopped
 Instant chicken broth and seasoning mix2 Ounce (2 Packages)
 Garlic1 Clove (5 gm), minced
 Green cabbage2 Cup (32 tbs), shredded
 Dry white table wine1⁄2 Cup (8 tbs)
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon

Nutrition Facts

Serving size

Calories 368 Calories from Fat 14

% Daily Value*

Total Fat 2 g2.5%

Saturated Fat 0.26 g1.3%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 923.1 mg38.5%

Total Carbohydrates 69 g23%

Dietary Fiber 17.6 g70.4%

Sugars 6.6 g

Protein 20 g40.4%

Vitamin A 152.1% Vitamin C 83.6%

Calcium 19.5% Iron 46.2%

*Based on a 2000 Calorie diet

Directions

MAKING
1. In a large bowl, mix togetrher the means and one quart of water, cover and let stand overnight; drain and throw the soaking liquid away
2. In a four-quart saucepan, mix the beans with the remaining quart of water and allow to boil
3. Add tomatoes, carrots, onions, celery, parlsey, broth mix and garlic, turn the heat down and simmer for ninety minutes
4. Add all the other ingredients and allow to simmer for another half hour

SERVING
5. Serve as appropriate
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