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.


  • 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


Step 1

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

Step 2

Season with salt and cayenne, to taste.

Step 3

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

Step 4

Serve immediately with a side of warm crusty bread.