Enjoy this low salt red kidney bean soup!INGREDIENTS
1 cup red kidney beans, soaked overnight
1.5 L filtered water
1 large red onion
4 large carrots
1 medium yam
1 L or 750 mL unsalted chicken stock
3 tablespoons of grape seed oil
3 tablespoons of virgin olive oil
½ teaspoon of salt
½ teaspoon of black pepper
THEN FOLLOW THE STEPS ...
Remove soaked water from the beans. Add fresh 1.5 L of water and cook for 1½ hour. In the meantime prepare all your vegetables. Cut red onion into wedges. Slice carrots and yam. Sautée onions with salt and black pepper for about 5 minutes, add onion, carrots and yam, and sautée for another 10 minutes. Once beans cooked for 1½ hour, add chicken stock, sautéed onions, carrots and yam, and virgin olive oil. Cook for another 2 hours or until beans thicken the soup. Puree in the blender.
COOKING NOTES
1] This soup is very nice when served with one tablespoon of plain low fat yogurt.
2] This soup can be frozen, and will taste the same when thawed.
3] Add ground cooked chicken, beef or veal to enhance the flavor and for more protein.
4] Believe or not this low sodium [low salt] soup can be served to babies at age of 10 months and up.
Kitchen Smoke