Vegetable Bean Soup

(Jane Bruce)

Admittedly, it’s not the prettiest vegetable dish. But, I swear to you, it tastes and smells a lot better than it looks. I guess the dried red kidney bean was sort of an unfortunate choice (color-wise), so feel free to substitute another kind of dried bean for this soup if purplish-brown doesn’t do it for you.

Cook Time:

Prep Time:

Total Time:1 hours30 min

Servings: 8

Ingredients:

20 ounce dried red kidney beans

1 3/4 quart chicken stock

1 onion, chopped

2 carrots, chopped

2 stalks celery, chopped

1/2 head savoy cabbage, cored and chopped

1 pound Yukon Gold potatoes

salt and cayenne, to taste

warm crusty bread, for serving

Preparation:

Add the first 7 ingredients to an 8-quart stockpot and cover with a lid.

Season with salt and cayenne, to taste.

Cook over medium heat until the beans are tender, about 1 ½ hours. Remove from heat.

Serve immediately with a side of warm crusty bread.