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How To make Rio Grande Kidney Bean Soup

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Ingredients
1
each
bacon, slice
1
teaspoon
garlic, minced
1/2
cup
onion, chopped
2 1/2
cup
beans, kidney, canned with liquid
3
cup
beef broth
3
each
bay leaves
1/2
teaspoon
salt
1

pepper, freshly ground
1/4
teaspoon
basil, dried, crumbled

Directions:
Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; saute garlic and onion until tender, stirring occaionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture. Blend in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Remove and discard bay leaves.
Soup will thicken as it stands and can be thinned with water or additional beef broth.

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