By , Will Budiaman
Published January 03, 2017
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
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
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.
https://www.foxnews.com/food-drink/vegetable-bean-soup