Kidney Bean and Carrot Soup
recipe
Kidney Bean and Carrot Soup
No commentsIngredients
- 125g dried red or white kidney beans, soaked overnight OR
- 240g oz tin red kidney or cannelloni beans, rinsed and drained
- 115g sliced onions (one small)
- 1 tbsp sliced garlic
- 225g sliced carrots
- 900ml chicken stock
- 170g baked potatoes, peeled and diced
- 110g/115 mls skimmed milk
- 2 tbsp pineapple juice
- 2 tbsp minced fresh dill
- pinch each of salt and black pepper
Serves:
4
Preparation:
10
Cook Time:
30
Total Time:
40min
Directions
More recipes like this
- If using dried beans, soak overnight, drain and cook in fresh water, bringing up to the boil and simmering until tender, about - hours. Drain.
- In a medium-sized stock pot combine the cooked or tinned beans, onion, garlic, carrots, chicken stock and potato and bring to the boil. Reduce the heat and simmer for minutes.
Source: Tesco
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