Kidney Bean Soup

Kidney Bean Soup

14

"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."

Ingredients

2 h 20 m {{adjustedServings}} servings 300 cals
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Original recipe yields 8 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 300 kcal
  • 15%
  • Fat:
  • 10.7 g
  • 16%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 15.8 g
  • 32%
  • Cholesterol:
  • 30 mg
  • 10%
  • Sodium:
  • 627 mg
  • 25%

Based on a 2,000 calorie diet

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Directions

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  1. 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.
  2. In a frying pan, fry chopped onions until browned; put aside.
  3. 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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Reviews

14
  1. 20 Ratings

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This was really good. I browned my pork chops first in a little garlic and olive oil in a dutch oven pan, then added 1 cup of tomato sauce I had left over from Pasta Fagioli II soup I made last ...

Super!

Excellent, but I made too much because of the way the directions were worded. "Large pot" was very vague when there is no measurement listed for the amount of water to add. Regardless, we will e...