Curl up with a hot bowl of this warming vegetable soup on a cold, winter day. Get creative with this recipe and add (or subtract) according to your preferences. We love Kidney beans especially during the winter months. The shape of the bean resembles your kidney's. No accidents that the bean resonates with the Kidney.

Yields1 Serving
 1 can kidney beans, drained and rinsed
 1 quart water
 2 Tablespoons olive oil
 ½ leek, white and green parts
 1 tomato
 1 celery stalk
 1 carrot
 4 mushrooms
 ¼ head cabbage
 Salt and black pepper, to taste
 Splash of Chinese rice wine
1

Bring the water to boil and add the beans. Allow to simmer.

2

Prep and chop the vegetables: You can use any other vegetables in addition to or in lieu of those listed here.

3

Meanwhile, heat the wok. Add the oil, and heat well.

4

Toss in the tomatoes, stir briefly.

5

Add the rest of the vegetables, salt, mushroom powder and rice wine. Stir for another minute or so.

6

Add the vegetable mixture to the boiling water.

7

Add salt and pepper to taste.

8

Cook until the vegetables are done. Enjoy!

CategoryCooking Method,

Ingredients

 1 can kidney beans, drained and rinsed
 1 quart water
 2 Tablespoons olive oil
 ½ leek, white and green parts
 1 tomato
 1 celery stalk
 1 carrot
 4 mushrooms
 ¼ head cabbage
 Salt and black pepper, to taste
 Splash of Chinese rice wine

Directions

1

Bring the water to boil and add the beans. Allow to simmer.

2

Prep and chop the vegetables: You can use any other vegetables in addition to or in lieu of those listed here.

3

Meanwhile, heat the wok. Add the oil, and heat well.

4

Toss in the tomatoes, stir briefly.

5

Add the rest of the vegetables, salt, mushroom powder and rice wine. Stir for another minute or so.

6

Add the vegetable mixture to the boiling water.

7

Add salt and pepper to taste.

8

Cook until the vegetables are done. Enjoy!

VEGETABLE KIDNEY BEAN SOUP

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