Quick Kidney Bean Soup With Savoy Cabbage Recipes

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QUICK KIDNEY BEAN SOUP WITH SAVOY CABBAGE



Quick Kidney Bean Soup With Savoy Cabbage image

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

6 cups water
2 cups savoy cabbage, finely shredded
2 cups cooked kidney beans (see recipe description, include liquid from canned beans) or 28 ounces canned low-sodium kidney beans (see recipe description, include liquid from canned beans)
3 tablespoons olive oil
1 garlic clove, finely chopped
1/4 cup small shell pasta
1/4 cup short-grain rice or 1/4 cup arborio rice
1 1/2 teaspoons coarse salt (to taste)
1/4 lb fresh green beans, trimmed ends and cut into 1/2-inch pieces
1 carrot, peeled and cut into 1/2-inch cubes
1/4 teaspoon black pepper (to taste)

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

KIDNEY BEAN SOUP



Kidney Bean Soup image

This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.

Provided by Tracey

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Beans and Peas

Time 2h20m

Yield 8

Number Of Ingredients 9

3 pork chops
3 carrots, sliced
3 celery, chopped
1 cup canned whole tomatoes, chopped
1 onion, chopped
2 (19 ounce) cans kidney beans
2 potatoes, cubed
2 cubes beef bouillon cube
salt to taste

Steps:

  • Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
  • In a frying pan, fry chopped onions until browned; put aside.
  • To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

Nutrition Facts : Calories 300.5 calories, Carbohydrate 36 g, Cholesterol 29.7 mg, Fat 10.7 g, Fiber 11 g, Protein 15.8 g, SaturatedFat 3.5 g, Sodium 627.3 mg, Sugar 3.7 g

BEAN CABBAGE SOUP



Bean Cabbage Soup image

I used to love my Italian grandmother's homemade minestrone. She was very particular about ingredients and where she bought them. Since I cook for only my husband and myself, I have simplified her recipe and cut down on the amounts. If I do say so myself, it's almost as good as Nonna Teresa's.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 2 servings.

Number Of Ingredients 14

2 tablespoons chopped celery
1 tablespoon chopped onion
1 teaspoon olive oil
1 garlic clove, minced
1/3 cup cubed zucchini
1/3 cup cubed peeled potato
1/3 cup sliced carrot
1 can (14-1/2 ounces) reduced-sodium beef broth
1/2 cup cannellini beans, rinsed and drained
2 teaspoons minced fresh basil or 1/2 teaspoon dried basil
Dash pepper
1/2 cup coarsely chopped cabbage
1/4 cup cooked rice
1 tablespoon grated Parmesan cheese

Steps:

  • In a saucepan, saute celery and onion in oil for 2-3 minutes. Add garlic and saute for 1 minute. Add the zucchini, potato and carrot; saute for 3 minutes. Stir in the beef broth, beans, basil and pepper. Bring to a boil. Stir in cabbage. , Reduce heat; cover and simmer until potatoes are tender, about 20 minutes. Just before serving, stir in rice and cheese.

Nutrition Facts : Calories 165 calories, Fat 3g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 530mg sodium, Carbohydrate 26g carbohydrate (4g sugars, Fiber 5g fiber), Protein 7g protein. Diabetic Exchanges

KIDNEY BEAN SOUP



Kidney Bean Soup image

This is a very easy to prepare and tasty recipe. I work and go to school full time so dont have time to prepare fancy stuff. This hardly takes half hour to prepare and very filling and delicious. I got this from a turkish friend of mine, but am not sure if its turkish.Dont matter, taste good enough to me.

Provided by Viva Forever

Categories     Beans

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 11

1 can kidney bean, drain and reserve the liquid
1/4 cup tomato paste
1 cup salsa
1/3 cup chopped onion
4 -5 tablespoons cooking oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1 pinch cumin
1 pinch dried parsley
salt and pepper
1 cup water

Steps:

  • Heat the oil in a pan and add chopped onions.
  • Once the onions are translucent and soft, add the ginger, garlic, cumin seeds and parsley.
  • Cook until fragrant.
  • Now, add the salsa, tomato paste,alongwith some water,kidney beans plus the liquid (about half cup liquid).
  • Add salt and pepper to taste.
  • Simmer until thick enough.
  • Serve warm with thick crusty bread.

Nutrition Facts : Calories 474.8, Fat 28.8, SaturatedFat 3.8, Sodium 1608.1, Carbohydrate 45.6, Fiber 12.2, Sugar 12.7, Protein 13.8

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