Bean Soup
Ingredients
The Soup:
- 2 potatoes, peeled and cubed
- 2 carrots, chopped
- 1 onion, halved
- 6 cups chicken stock or water
- Pinch of salt
- 1 19 oz can red kidney beans, undrained
- 1/2 head cabbage, finely shredded
- 2 tbsp olive oil
- chopped fresh parsley
Prep Time: 15 Minutes
Cook Time: 40 Minutes
Total Time: 55 Minutes
Yields: 6 servings
Directions
- In a large saucepan or Dutch oven, combine potatoes, carrots, onion, stock, and salt. Bring to a boil. Reduce heat to medium, partially cover and simmer for 20 minutes, or until potatoes are tender when pierced with fork. Add beans and stir to blend
- Transfer mixture to food processor or blender and puree in batches until smooth. Return to saucepan. Add cabbage and olive oil to soup and cook over medium heat for 15 minutes, or until cabbage is tender. Stir often. Taste and adjust seasoning with salt if necessary. Ladle soup into bowls, garnish with chopped parsley
Credit: Uma Casa Portuguesa
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