Best 5 Quick Kidney Bean Soup With Savoy Cabbage Recipes

QUICK KIDNEY BEAN SOUP WITH SAVOY CABBAGE

Steps:

• In a 4-quart pot, combine the water with the cabbage, beans, and olive oil. Cover and bring to a boil over medium-high heat.
• Reduce the heat to medium-low and with an occasional stir, simmer the soup for 40 minutes until the beans are easily mashed with a fork.
• Using the back of a long-handled fork or spoon, mash some of the beans against the inside of the pot. (You can also remove about ½ cup to a dish and mash them then scoop them back into the pot.).
• Return the soup to a boil and add the pasta, rice and salt. Reduce the heat and continue to simmer, covered for 15 minutes then toss in the carrots, green beans and pepper.
• Simmer 10 more minutes until the vegetables are tender to your taste.
• Serve with some crusty bread.

KIDNEY BEAN VEGETABLE SOUP

Steps:

• In a large saucepan, combine the first 11 ingredients. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until the barley and vegetables are tender. Add the tomatoes; heat through.

KIDNEY BEAN-VEGETABLE SOUP

Steps:

• Heat a large pot over medium heat, and warm olive oil.
• Add chopped yellow onion, minced garlic, and chopped carrots; then cook, stirring as necessary, until tender (about 5 minutes).
• Add chili powder and ground cumin; and cook, stirring constantly, for 60 seconds.
• Add chicken broth, 1 can of kidney beans, frozen whole kernel corn, and freshly ground black pepper; and bring to a boil.
• While soup is heating, place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth; then add to soup.
• Add salt to taste.
• Reduce heat, cover, and simmer for about 15 minutes.
• Let cool a bit before serving.

KIDNEY BEAN SOUP

Steps:

• 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.
• In a frying pan, fry chopped onions until browned; put aside.
• 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.

QUICK KIDNEY BEAN SOUP WITH SAVOY CABBAGE

Steps:

• 1. Heat a 4-quart pot over medium-high, add 2 Tblsp olive oil and the thinnly sliced carrots. Sautee a few minutes until the carrots begin to cook.
• 2. Add the broth, turn heat to high, cover, and bring to a simmer. Add the finely shredded cabbage; again bring to a simmer. Add the cooked kidney beans, extra virgin olive oil, garlic and seasonings. Cover and bring to a boil.
• 3. Add the rinsed uncooked quinoa, bring to a simmer, reduce heat to maintain a simmer and cook, uncovered, for 15 minutes or until the quinoa is cooked (it will become transparent and tender, and little coils will spring out).
• 4. Serve with salad, and crusty bread for normies. Enjoy!
• 5. I made this recipe just this way but with only 2 cups of cooked kidney beans, but we thought it would probably be better with half again more beans. With 3 cups of beans it will probably need mores seasoning too - maybe half again more seasoning? I'll update when I make it again and sort that bit out. Also, it served 3 adults - will have to double to feed the family.
• 6. *Always be certain to cook dry red kidney beans properly - they must be BOILED for at least 10 minutes! (first soak them for 12 hours or overnight, toss soak water; make sure there is no salt in the cooking water until the beans are fully cooked and tender).