Kidney Bean Soup

Kidney Bean Soup

14 Reviews 1 Pic
  • Prep

    25 m
  • Cook

    1 h 55 m
  • Ready In

    2 h 20 m
Tracey
Recipe by  Tracey

“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.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  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.

Share It

Reviews (14)

Rate This Recipe
cooking42
15

cooking42

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 week (also from this site and also really good!),then I added a few diced cherry tomatoes, carrots, celery and 8 cups of water. I went ahead and added the beef bouillon at this point. I then added 3 (15.5 oz.) cans of kidney beans and the onions which I had sauteed in Olive oil and, ofcourse, the potatoes. I took other reviewers advice and shredded my pork chops and added some cayenne pepper to spice it up a bit. I maybe added 1/2 tsp. salt and 1/4 tsp. ground black pepper since you can season at the table. This is a nice soup and I am guessing it would be pretty yummy over rice. I chose to add 8 cups of water to have more of a soup consistency but I can see if you wanted a stew you could use less water and maybe even lightly flour the chops to thicken the broth a bit. Thank you for sharing this simple yet tasty recipe.

NJSS2000
15

NJSS2000

Super!

CGOakCA
13

CGOakCA

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 enjoy having the leftovers tonight!

More Reviews

Similar Recipes

Bean Soup
(186)

Bean Soup

Fast and Delicious Black Bean Soup
(138)

Fast and Delicious Black Bean Soup

Ham and Bean Soup II
(109)

Ham and Bean Soup II

Spicy Black Bean Soup
(78)

Spicy Black Bean Soup

Sassy Sausage and Black Bean Soup
(68)

Sassy Sausage and Black Bean Soup

Basic Bean Soup
(36)

Basic Bean Soup

Nutrition

Amount Per Serving (8 total)

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

Based on a 2,000 calorie diet

Top

<

previous recipe:

Fast and Delicious Black Bean Soup

>

next recipe:

Navy Bean Soup With Sirloin Tips