RED KIDNEY BEAN SOUP

PORTIONS: 5

INGREDIENTS

1 lb. dry red kidney beans
1 tbsp. vegetable oil
1 cup onions, chopped
2 garlic cloves, peeled, chopped
1 tsp. cumin
1 tsp. oregano
3/4 cups celery sliced
1/3 cup red peppers, diced
1 cup carrots, diced
1 cup corn kernels
2 bay leaves
1 chicken bouillon
8 cups water
Salt to taste
1/4 tsp pepper ground

PREPARATION

The night before, leave the beans soaking in water.
Next day, drain the beans.
In a pot heat up the oil, and brown onions together with garlic.
Add cumin, oregano, celery, red peppers, carrots and let it sweat for 3 minutes.
Add corn kernels, bay leaves, chicken bouillon, water, salt, pepper.
Cook at low flame for about 70 minutes, until beans are very soft.

NUTRITIONAL INFORMATION PER SERVING (581 g )

Calories              392           Cholesterol            0mg           Sugars            6.2 g
Total Fat                 4.5 g     Sodium             467 mg            Protein         22.8 g
Saturated Fat           0.7 g     Carbohydrates     68.6 g
Trans Fat                 0.0 g     Dietary fiber        16.3 g