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

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