Kidney bean soup w/chopped shrimp and chicken
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | tablespoon | Canola oil |
| 2 | larges | Yellow onion(s) |
| Peeled, finely diced | ||
| 1 | Garlic clove(s) | |
| Peeled and minced | ||
| 1 | medium | Bay leaf |
| 3 | cups | Cooked kidney beans |
| 1 | pinch | Cayenne |
| 8 | cups | Chicken or vegetable stock |
| 1 | cup | Diced raw chicken breast |
| 1 | cup | Small raw shrimp |
| Peeled and deveined | ||
| 1 | cup | Tomatoes, peeled |
| Seeded and diced | ||
| 1 | cup | Cooked rice |
Directions
Note: This soup can be made with just shrimp or chicken if desired.
Heat the oil in a heavy stockpot over medium-high heat/ Add the onion, garlic, and bay leaf, and saute for 5 min, stirring occasionally. Add the beans and cayenne and saute for another 3 min. Add the stock and bring to a boil. Reduce the heat, cover and simmer for 1 hour, stirring occasionally, until the beans start to break down, thickening the soup.
Add the diced chicken, return the mixture to a boil and simmer for 2 min. Add the shrimp, return the mixture to a boil, and simmer for 2 min. Lower the heat, add the tomatoes and rice, stirring well to incorporate, and continue cooking for 2 min more. Remove the soup from the heat and serve.
Grains, Rice, and Beans
by Kevin Graham
ISBN 1-885183-08-9
pg 12
Submitted By DIANE LAZARUS On 11-24-95