Kidney Bean Soup is filling and tasty – marvellous for a winter’s day family lunch. Serve it with dark rye bread.
3 pints water
14 oz. 2 cups dried kidney beans, soaked, cooked and drained
1 medium-sized onion, very finely chopped
1 bay leaf
½ teaspoon dried savory
1 teaspoon dried basil
2 teaspoon salt
2 teaspoon black pepper
8 oz. frankfurters, cut into |-inch slices
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
In a large saucepan, bring the water to the boil over high heat. Add the beans and onion and stir well to blend. Reduce the heat to low and stir in the bay leaf, savory, basil, salt and pepper. Simmer the mixture for 20 minutes.
Add the frankfurters, Worcestershire sauce and mustard and cook the soup for a further 10 minutes, or until the frankfurters are heated through.
Remove the pan from the heat and transfer the soup to a warmed tureen or pour it into individual bowls. Serve immediately.