quick kidney bean soup with savoy cabbage

How To Make quick kidney bean soup with savoy cabbage

• 1

  Heat a 4-quart pot over medium-high, add 2 Tblsp olive oil and the thinnly sliced carrots. Sautee a few minutes until the carrots begin to cook.
• 2

  Add the broth, turn heat to high, cover, and bring to a simmer. Add the finely shredded cabbage; again bring to a simmer. Add the cooked kidney beans, extra virgin olive oil, garlic and seasonings. Cover and bring to a boil.
• 3

  Add the rinsed uncooked quinoa, bring to a simmer, reduce heat to maintain a simmer and cook, uncovered, for 15 minutes or until the quinoa is cooked (it will become transparent and tender, and little coils will spring out).
• 4

  Serve with salad, and crusty bread for normies. Enjoy!
• 5

  I made this recipe just this way but with only 2 cups of cooked kidney beans, but we thought it would probably be better with half again more beans. With 3 cups of beans it will probably need mores seasoning too - maybe half again more seasoning? I'll update when I make it again and sort that bit out. Also, it served 3 adults - will have to double to feed the family.
• 6

  *Always be certain to cook dry red kidney beans properly - they must be BOILED for at least 10 minutes! (first soak them for 12 hours or overnight, toss soak water; make sure there is no salt in the cooking water until the beans are fully cooked and tender).
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