QUICK KIDNEY BEAN SOUP WITH SAVOY CABBAGE
Entered for safe-keeping for ZWT. By Ana Patuleia Ortins from "Portuguese Homestyle Cooking". Per Ms. Ortins, "While you can use canned beans in a pinch, keep a watch on the sodium level. If time permits, use the less expensive and healthier method of presoaking dried legumes overnight, rinsing them then cooking them in unsalted water or broth and set aside until needed. You can do this a day or two ahead.. To have presoaked beans cook in your soup, add salt only towards the end when the beans are tender. Salting too early will result in tough beans."
Provided by KateL
Categories One Dish Meal
Time 1h37m
Yield 6 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 192.9, Fat 7.5, SaturatedFat 1.1, Sodium 856.3, Carbohydrate 25.8, Fiber 6.4, Sugar 3.3, Protein 6.5
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Joe Lowry
[email protected]I love this soup! It's so easy to make and it's always a hit with my family.
Retana Amanda
[email protected]This soup is perfect for a cold winter day.
Patsy Fillingim
[email protected]This soup is a great make-ahead meal. You can make it ahead of time and then just reheat it when you're ready to eat.
Mary Mary Gogitidze
[email protected]I love the simplicity of this soup. It's made with just a few ingredients and it's so delicious.
Prakash Rokaya
[email protected]This soup is a great way to get your kids to eat their vegetables.
Mehedi Hasan Roni
[email protected]I'm a vegetarian and I love this soup. It's so hearty and flavorful, I don't even miss the meat.
Aamir Khan
[email protected]This soup is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this soup is a great way to use them up.
Ryder Curtis
[email protected]I made this soup in my slow cooker and it turned out perfect. It's so easy to just throw everything in and let it cook all day.
Ali Ekbal
[email protected]This soup is so versatile. You can add different vegetables, beans, or even meat to it.
Nora Hatcher
[email protected]I love the smoky flavor of the paprika in this soup. It really adds a nice depth of flavor.
Abood Tara
[email protected]This soup is a great way to warm up on a cold day. It's also very filling and satisfying.
Alex Williams
[email protected]I'm not a big fan of cabbage, but I really enjoyed this soup. The kidney beans and tomatoes add a lot of flavor.
thurain oo
[email protected]This soup is so easy to make and it's packed with flavor. I love that I can use canned kidney beans, which makes it even easier.
daily islam
[email protected]I made this soup for my family last night and they all loved it! It's a great way to get your kids to eat their vegetables.
Laney Dela coithe
[email protected]This soup is amazing! I love the combination of kidney beans and savoy cabbage. It's so hearty and flavorful.