Ah, the unassuming envelope of onion soup mix. It's more than just for onion soup (or dip). It adds tremendous flavor (and convenience) in all these recipes.
Kidney Bean & Zucchini Soup
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- #6911
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
4 quarts water
1 pound kidney beans
1/2 cup olive oil
10 cloves garlic, minced
2 medium zucchini, peeled and cubed
1 cup fresh parsley, chopped
1/2 teaspoon dried basil
salt and pepper
directions
In a large saucepan, bring the water to a boil. Add the beans and cook over medium heat, uncovered, for about 1 1/2 hours, until beans are tender.
In a large skillet, heat olive oil. Add garlic and cook until garlic is soft (about 5 minutes). Add zucchini, parsley, basil, salt, and pepper. Cook, stirring frequently, over low heat until zucchini is soft (about 15 minutes).
Add zucchini mixture to beans and stir well. Simmer, uncovered, for about 45 minutes, until zucchini and beans are soft.
added by
babblinbobbi
nutrition data
432 calories, 19 grams fat, 50 grams carbohydrates, 19 grams protein per serving. This recipe is low in sodium.
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