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Kidney Bean Soup

By: Tracey

"This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy."

Rate/Review | Read Reviews (13)

What to Drink?
	Sangiovese

Prep Time:
25 Min

Cook Time:
1 Hr 55 Min

Ready In:
2 Hrs 20 Min

Servings (Help)

US Metric Calculate

Original Recipe Yield 8 servings

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

Directions

Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.
In a frying pan, fry chopped onions until browned; put aside.
To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.