Kidney Bean Soup

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.

Step: 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.

Step: 2

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

Step: 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.

Per Serving: 301 calories; protein 15.8g; carbohydrates 36g; fat 10.7g; cholesterol 29.7mg; sodium 627.3mg.

The word “stew” can refer to both a food and a make dishes method. Stewing makes slowly cooking chunks of meat, vegetables or beans in a flavorful water based . It’s same as to braising, but it makes have a few notable differences. The meat is chopped into few of pieces but of being processing menu whole , and the liquid all of it covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a reputation for making a rib-sticking meal that warms you up on a freezing , winter day. It’s true ; a bowl of old menu of beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the chill . It’s all about those soft and chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together creates the greatest comfort food, no matter the weather.