| Kidney Bean Soup Recipe |
| Pressure cooking time 55 minutes |
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| Ingredients: |
- 1 3/4 Kidney beans soaked (Introduction to Vegetables and Rice page 118)
- 4 1/2 cups water
- 1/2 cup celery chopped
- 1 medium (5 ozs./150 gms.) onion chopped
- 1 medium (4 ozs./120 gms.) green papper de-seeded and chopped
- 1/4 teaspoon pepper
- 4 cubes vegetable bouillon
- 1/2 teaspon seasoning salt
- 1 tablespoon leamon juice
- 3 tablespoons dry sherry (optional) lemon slices
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| Method: |
Formula can be lessened to one-half by decreasing al;l fixings proportionately and afterward expanding water by 3/4 container.
- Put all fixings aside from lemon juice, sheerry and lemon cuts in cooker. Blend.
- Close cooker. Convey to full weight on high warmth. Diminish warmth and cook for 55 minutes.
- Expel cooker from warmth. Permit to cool normally.
- Open cooker. blend the soup smooth in a blender or squash it through a sifter.
- Return soup to cooker. Include lemon juice and sherry. Blend. warm. Serve hot. Trimming every individual presenting with a lemon cut.
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