Red kidney bean soup
Yield: 1 Recipe
Ingredients:
- 1 tb Vegetable oil
- 1 md Onion sliced
- 4 ea Garlic cloves crushed
- 1 md Carrot sliced
- 2 tb Red chiles chopped fresh*
- 1/2 ts Thyme
- 2 tb Parsley
- 2 ea Bay leaves
- 1/2 c Tomatoes finely chopped
- 3 ts Tomato paste
- 1 c Red kidney beans soaked
- 7 c Vegetable stock Salt & pepper
- 1/2 tb Nutritional yeast
Instructions:
optional+ Heat oil in a large soup pot. Stir in the onions garlic and carrots. Cover & sweat over low heat for 5 minutes. Add the chiles and herbs stir well & continue to cook covered for a further 5 minutes. Stir in the tomatoes tomato paste & kidney beans. Mix well ensure that the heat is very low & cook for 3 to 5 minutes stirring occasionally. Pour in the stock season with salt & pepper & bring to a boil. When at a full rolling boil let it boil hard for 5 minutes then reduce the heat & simmer until the beans are tender. The length of time will vary depending upon the age of the beans from 50 minutes to 2 hours. When cooked turn off the heat stir in the nutritional yeast if desired & let cool. Once cool transfer the soup in batches to a food processor or blender & blend until very smooth. Return to a clean pot & gently re-heat. Serve with good home-made bread. It will also work with a good hearty flat bread if that's not too much of a contradiction in terms. Try a Native flat bread for example. * I'm experimenting with fresh chiles rather than dry ones I find the flavour to be intense but I find that I may be over doing the quantities so reduce the amount if you prefer less hot food. If you do not have fresh a good guideline is to use dried in the following quantities: 1 dried chile gives a mild flavour; 2 give a medium heat; 3 will be hot; then there's people like me & others who will go up from there depending upon taste. The trick is to use only enough chiles so that the other tastes are not masked. + This is optional. It's another area of experimenting. I find that a little nutritional yeast in pureed foods or in "cream" sauces gives added creaminess to dishes. It is entirely up to the cook. Recipe by Mark Satterly.
