• 380228f41558c6b12273655a2a600409

Kidney Bean Soup.

A delicious soup for chilly days-or even not so chilly ones.

Prep
Cook
Serves 6people
Ingredients
13
/4 cups - kidney beans soaked overnight or in hot water for 2 hours and drained
41
/2 cups - water
1/2
cup - celery chopped
1
medium (5 oz / 150 g) - onion chopped
1
medium (4 oz / 120 g) - green pepper de-seeded and chopped
1/4
tsp - pepper
4
cubes - vegetable bouillon
1/2
tsp - seasoning salt
1
tbsp - lemon juice
3
tbsp - dry sherry
2
- lemon slices
Directions
1.
Recipe can be reduced to one-half by reducing all ingredients proportionately and then increasing water by ¾ cup.
2.
Put all ingredients except lemon juice, sherry and lemon slices in cooker. Stir.
3.
Close cooker. Bring to full pressure on high heat. Reduce heat and cook for 55 minutes.
4.
Remove cooker from heat. Allow to cool naturally.
5.
Open cooker. Mix the soup smooth in a blender or mash it through a sieve.
6.
Return soup to cooker. Add lemon juice and sherry. Stir. Reheat. Serve hot. Garnish each individual serving with a lemon slice.

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