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Prep Time: 20 Minutes Cook Time: 120 Minutes |
Ready In: 140 Minutes Servings: 1 |
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Easy and inexpensive and great on a cool day. I sometimes crumble cooked bacon on top as well as the sour cream. My husband loves this soup. Ingredients:
1 lb dry red kidney beans |
4 quarts water |
1 tablespoon salt |
1 teaspoon pepper |
1 bay leaf |
1/2 cup canola oil |
3 cups chopped onions |
1 1/2 teaspoons minced garlic |
2 cups milk |
2 tablespoons wine vinegar |
sour cream (to garnish) |
Directions:
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.
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