Red Kidney Beans Broth-Based Soup

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Red Kidney Beans Broth-Based Soup

A tummy-warming soup, a reminder of the carefree childhood days. A comfort food that’s so easy to make.

Organic Beef or Chicken Broth, 1-2 jars, plus 6-8 cups of water to make 4 bowls
Organic Red Beans, 1/2 cup
Onions, 2, sliced
Celery, 1 stalk, sliced
Carrots, 3, sliced
Organic Ginger Powder, 4 tsp
Organic Turrmeric Powder, 2 tsp
Coriander, 2 tsp
Cumin, 1 tsp
Salt and Pepper
Gluten-free Soy Sauce or Liquid Aminos, 2 tsp
Cloves, optional
Star Anise, optional

Soak kidney beans for 6-8 hours with 3 times as much water. Remove water.
Defrost beef broth by moving it from freezer to fridge 2 hours in advance.
Transfer broth and water to pot, heat with medium heat.
Season with all herbs, spices, salt and pepper. Stir.
Cook beans and carrots first for the first 20 minutes in high heat. Reduce heat.
Add onion and celery. Add soy sauce if preferred. Stir.
Let it simmer for at least another 30 minutes in a covered pot. Serve hot.

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