Recipe Corner: Kidney Bean and Potato Soup

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Ingredients:

1/2 pound ground lamb or beef

2 (15 oz.) cans dark red kidney beans (do not drain)

4 medium potatoes, peeled and cut into chunks

3 large cloves garlic, minced

1 large yellow onion, diced

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1 large red or green bell pepper, seeded and diced

2 medium carrots, peeled and diced

1 (15 oz.) can tomato sauce

2 tablespoons tomato paste

1 tablespoon each dried cumin and crushed dried rosemary

1 teaspoon each crushed dried oregano and chili powder

Salt and black pepper, to taste

2 cubes beef bouillon

6-8 cups water

Garnish with sliced lemon or lime, chopped parsley, onions, tomatoes, and mint, olive oil, or crushed red pepper flakes

Preparation:

In a large pan, brown the meat in a little olive oil or butter for a few minutes.  Drain and set aside.

Add the kidney beans, potatoes, garlic, onion, bell pepper, and carrots, toss, and cook until kidney beans and onions are soft.

Add the meat, tomato sauce, paste, spices, bouillon cubes, and water, and bring to a full boil.

Cover, reduce heat, and cook on medium low for 1 1/2 to 2 hours, checking and stirring occasionally.

Add more water if needed.

Garnish with sliced lemon or lime, chopped parsley, onions, tomatoes, and mint, olive oil, or crushed red pepper flakes.

Top with plain yogurt or sour cream.

Serve with pita bread, garlic bread, or crusty French bread, and assorted olives and cheese.

Christine’s recipes have been published in the Fresno Bee newspaper, Sunset magazine, Cooking Light magazine, and at http://www.thearmeniankitchen.com/

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