Kidney Bean Soup Recipe

Name: Kidney Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 lb dry red kidney beans; 4 quarts water; 1 tablespoon salt; 1 teaspoon pepper; 1 bay leaf; ½ cup canola oil; 3 cups chopped onions; 1 ½ teaspoons minced garlic; 2 cups milk; 2 tablespoons wine vinegar; sour cream (to garnish)

Servings: persons

1 lb dry red kidney beans
4 quarts water
1 tablespoon salt
1 teaspoon pepper
1 bay leaf
½ cup canola oil
3 cups chopped onions
1 ½ teaspoons minced garlic
2 cups milk
2 tablespoons wine vinegar
sour cream (to garnish)

1
Wash beans thoroughly and soak overnight in cold water in soup pan.
2
Next day, add salt, pepper and bay leaf and bring to a boil.
3
Reduce heat and simmer for 2 hours.
4
Add water if necessary.
5
Remove bay leaf and puree beans in blender.
6
Return to pot and keep warm Heat oil in skillet, add onions and garlic and saute over low heat until onions are tender.
7
Add to soup pot.
8
Stir in milk and vinegar and heat to serving temperature.
9
Garnish with sour cream.

560

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 lb dry red kidney beans, 4 quarts water, 1 tablespoon salt, 1 teaspoon pepper, and more.

Yes, Kidney Bean Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Kidney Bean Soup

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