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Kidney Bean Soup
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Prep Time:
25 minutes
Cook Time:
115 minutes
Total Time:
140 minutes
Hearty pork and bean soup with veggies, simmered for 1.5-2 hours, perfect over rice.
Ingredients:
  • 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
Instructions:
  • In a large pot over medium heat, combine the meat, carrots, celery, and tomatoes. Add enough water to cover the meat almost to the top of the pot. Bring to a boil, then lower the heat and simmer for 90 minutes.
  • Fry chopped onions in a skillet until golden brown; set aside.
  • - Add kidney beans with their flavorful liquid, potatoes, and caramelized onions to the soup pot. Simmer until the potatoes are tender, approximately 20 minutes. Drop in the beef bouillon cubes and let them infuse the soup for 5 minutes. Season with salt to your liking. Enjoy hot!

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