Prep Time: minutes
Cook Time: minutes
Ready In: minutes
Yields or Serves:
Tags: Bean Soup, Beans, Beef Broth, Bread, Broth, Garlic, January, Kidney Beans, Kosher Salt, Olive Oil, Onions, Pepper, Red Wine Vinear, Salads, Salt, Soups, Sour Cream, Vegan, Vegetable Broth, Vegetarian, Victoria Hart Glavin, Vinegar, Water, Winter, Winter Day Bean Soup, Winter Warmth, www.tinynewyorkkitchen.com, Yogurt
This economical and hearty dish is a great meal in itself when served with a salad and crusty bread. Perfect for w cold winter day. The recipe calls for soaking the beans overnight; so, you have to start this soup a day ahead of when you plan to serve it. You can make this vegetarian by using vegetable broth instead of beef or chicken broth
- 1 Pound Dry Red Kidney Beans
- 4 Quarts Cold Water
- 6 Cups Chicken Broth, Beef Broth Or Vegetable Broth
- 1/2 Cup Olive Oil
- 6 Garlic Cloves (Minced)
- 3 Large Onions (Diced)
- 1/3 Cup Wine Vinegar
- 1/2 Teaspoon Kosher Salt
- 1/2 Teaspoon Freshly Ground Pepper
- Sour Cream Or Plain Yogurt For Garnish
- Rinse beans carefully. Pick out any pebbles. Place beans in extra large-size bowl or pot. Cover with cold water and let soak overnight in cool place. No need to refrigerate unless it is very hot outside (most likely you’re making this soup in winter).
- Drain beans and place in large-size pot. Add broth and bring to gentle simmer over a medium-low heat.
- In large-size skillet heat olive oil over a medium-high heat. Add garlic and onions. Sauté for 5 minutes taking care not to brown garlic. Transfer to beans, cover, and cook over a low heat for 2 hours. Make sure to check level of liquid is always just above beans. Add more water if necessary. Add vinegar, kosher salt, and pepper.
- Ladle into bowls and garnish with tablespoon of sour cream or yogurt.
- Serves 6
- "Work With What You Got!"
- © Victoria Hart Glavin Tiny New York Kitchen