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Kidney Bean And Vegetable Soup Recipe
|Dried red kidney beans||1 Cup (16 tbs)|
|Cold water||2 Cup (32 tbs)|
|Veal neck||1 Pound|
|Boiling water||6 Cup (96 tbs)|
|Minced garlic||1 Clove (5 gm)|
|Minced onion||1⁄2 Cup (8 tbs)|
|Butter margarine/Margarine / fat / salad oil||1 Tablespoon|
|Finely shredded green cabbage||1 Cup (16 tbs)|
|Chicory||1⁄3 Cup (5.33 tbs), chopped|
|Diced celery||1⁄4 Cup (4 tbs)|
|Canned tomatoes||1 Cup (16 tbs)|
|Mixed powdered herbs||1⁄2 Teaspoon|
Serving size: Complete recipe
Calories 1833 Calories from Fat 505
% Daily Value*
Total Fat 57 g87%
Saturated Fat 15.7 g78.3%
Trans Fat 0 g
Cholesterol 173.2 mg
Sodium 8396.1 mg349.8%
Total Carbohydrates 226 g75.5%
Dietary Fiber 35.6 g142.2%
Sugars 6.8 g
Protein 90 g179.3%
Vitamin A 62.1% Vitamin C 103.8%
Calcium 36.5% Iron 90.4%
*Based on a 2000 Calorie diet
Then wash and soak overnight in the cold water.
In morning, add the veal neck, boiling water, and 3 teasp salt, and simmer, covered, until beans are tender—it may take 2 hrs., depending on beans.
Then remove meat, cut into small pieces, removing any fat or gristle, and return to bean mixture.
Meanwhile, saute garlic and onion in butter until tender.
Then add to first mixture with cabbage, chicory, and celery.
Cover and simmer 10 min longer.
Add remaining 1 teasp salt and remaining ingredients.
Heat and serve.