Friday, December 26, 2008

Kidney Bean Soup

I threw together this soup a few days ago when I was really hungry and didn't have much in the way of lunch. It turned out to be very good and I had plenty left over to freeze for another day! I don't like spicy foods, but Joe liked his with Tobasco sauce in it.

1/2 lb bacon, diced
1 large shallot, minced
3 cloves garlic, minced
1 c. carrots, chopped
1 c. celery, chopped
1 Tbsp. olive oil
1/2 c. green peppers, diced
1 can kidney beans, rinsed
1 c. orzo
1 1/2 quarts beef broth
1 tsp. dried oregano
salt and pepper to taste

Cook bacon in a large pot until crunchy. Add olive oil, garlic, shallot, carrots, celery and peppers. Cook until the vegetables are tender, about 7 minutes. Add beef broth and deglaze the pan. Add beans, orzo, and spices. Bring soup to a boil, then turn down the heat to simmer. Cook until the orzo is done, about 8-10 minutes.


Makes 6 servings

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