Kidney Bean Soup
By Yankee Magazine|Sep 05 2007|
Use a colorful garnish to contrast with the dark brown of the beans.
Yield
Serves 8-10
Ingredients
1 cup dry kidney beans
3 tablespoons butter
3 onions, peeled and chopped
2 cloves garlic, minced
4 stalks celery with leaves, chopped
4 carrots, peeled and chopped
2 quarts beef stock (less if beans aren’t drained)
1 bay leaf
1/4 teaspoon curry powder
1/4 teaspoon chili powder
Salt and pepper to taste
Sour cream
Chopped parsley
Instructions
Soak beans overnight in cold water to cover. (Drain or not, as you prefer.) Melt butter in soup kettle, sauté onions, garlic, celery, and carrots until soft. Add stock, bay leaf, curry powder, chili powder, and beans. Simmer, uncovered, 2 hours or until beans are tender. Add more water as necessary. Press through food mill and return to kettle. Season with salt and pepper, reheat, and garnish with sour cream and chopped parsley.
