Quick Kidney Bean Soup With Savoy Cabbage

Quick Kidney Bean Soup With Savoy Cabbage

 
1 cup Carrots, thinly sliced

2 Tbsp Olive Oil

1 qt Vegetable Broth

1 qt Savoy Cabbage, finely shredded

3 cups Red Kidney Beans, cooked* (or 2 15 oz tins, drained)

2 Tbsp Extra Virgin Olive Oil

1 clove Garlic, or 1 tsp garlic granules

1 1/2 tsp coarse Salt

1/4 tsp Black Pepper

1 tsp Turmeric

1/4 cup Quinoa, uncooked, rinsed 
 
  

Heat a 4-quart pot over medium-high, add 2 Tbsp olive oil and the thinly sliced carrots. Saute a few minutes until the carrots begin to cook.
 

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
 

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).
 

Good served with salad, and crusty bread for normies.
 
Enjoy!
 
 

I adapted this from a Portuguese recipe and made it just this way except with only 2 cups of cooked kidney beans. We thought it would probably be better with half again more beans; it will probably need more 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.
 

*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,then toss out the soak water; make sure there is no salt in the cooking water until the beans are fully cooked and tender).