KIDNEY BEAN SOUP

[Guest guest]

KIDNEY BEAN SOUP

 

2 tablespoon butter or margarine

1 large chopped onion

2 stalks sliced celery

2 sliced carrots

2 minced cloves garlic

2 (15 ounce) cans kidney beans, with liquid

4 cups water

1 tablespoon Worcestershire sauce (veg style)

2 tablespoon finely chopped, fresh parsley

1/2 teaspoon ground oregano

2 bay leaves

1 tablespoon lemon juice

Salt and pepper, to taste

 

In a large saucepan, melt butter. Add onion and sauté until limp. Add

celery, carrot and garlic and continue to sauté for a few minutes until

soft. Add kidney beans with liquid,and water. Bring to a boil. Cook

soup for a couple of minutes then add the Worcestershire sauce, parsley,

oregano, bay leaves and lemon juice. Bring to a boil again and cook for

about 15 minutes. Season with salt and pepper to taste. Remove bay leaves.

Serve piping hot.