Hot Bean Soup
Contributed by: Chris WebAdmin. of RecipesNow.com
Ingredients:
- 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
Directions:
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
