Leftover Soup Recipe
Summary
Preparation Time10 MinCooking Time1 Hr 0 Min
Ready In1 Hr 10 MinDifficulty LevelVery Easy
Health IndexHealthy++Servings6
Interest GroupEveryday
Ingredients
| Red kidney beans | 11 Ounce, canned | |
| Potato | 1 Medium, peeled | |
| Onion | 1 Medium, diced | |
| Carrot | 1 Medium, peeled | |
| Zucchini | 1 Medium, diced | |
| Celery- 1 stalk, diced | ||
| Tomatoes | 2 Cup (16 tbs), canned | |
| Chicken Stock Water- 1 cube | ||
Directions
MAKING
1) Wash the kidney beans in cold water.
2) In a saucepan, place the beans with all vegetables, stock cube and sufficient water to cover.
3) Heat the beans mixture to a boil.
4) Reduce the heat and simmer 1 hour until beans are tender.
SERVING
5) Serve the soup hot garnished with chopped parsley if desired.
1) Wash the kidney beans in cold water.
2) In a saucepan, place the beans with all vegetables, stock cube and sufficient water to cover.
3) Heat the beans mixture to a boil.
4) Reduce the heat and simmer 1 hour until beans are tender.
SERVING
5) Serve the soup hot garnished with chopped parsley if desired.
Chef
