5 Simple Steps for Making Kidney Bean Soup

Kidney Bean Soup Recipe

Pressure cooking time 55 minutes

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

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.