Courtesy of

Hot Bean Soup

Contributed by: Chris WebAdmin. of


  • 3 ounces kidney beans
  • 6 ounces cauliflower flowerets, in bite-size pieces
  • 6 ounces spinach, coarsely chopped
  • 1 teaspoon minced onion
  • 3 tablespoons sunflower oil
  • 1/2 teaspoon basil
  • 1/2 teaspoon salt
  • Pinch of cayenne


Soak beans overnight in water. In the morning, rinse well and add 32 ounces of fresh water. Bring beans to a boil and lower to medium heat.

Place the cover on the pot. The beans should cook for about 2 hours.

After 1 1/2 hours, add the remaining ingredients, and continue cooking for an additional 30 minutes.

Puree half the amount in blender for about 15 seconds and return to the rest of the soup. Mix well.

Cook for an additional 10 minutes.

Serving Size: Yields 4 to 5 cups

Find this page online at: