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Rio Grande Kidney Bean Soup
| Ingredients | |||
| 1 | each | bacon, slice | |
| 1 | teaspoon | garlic, minced | |
| 1/2 | cup | onion, chopped | |
| 2 1/2 | cup | beans, kidney, canned with liquid | |
| 3 | cup | beef broth | |
| 3 | each | bay leaves | |
| 1/2 | teaspoon | salt | |
| 1 | pepper, freshly ground | ||
| 1/4 | teaspoon | basil, dried, crumbled | |
Directions: | |||
| Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; saute garlic and onion until tender, stirring occaionally. Puree beans in blender or food processor fitted with steel blade and stir into onion mixture. Blend in crumbled bacon and remaining ingredients, stirring occasionally until soup is hot. Remove and discard bay leaves. Soup will thicken as it stands and can be thinned with water or additional beef broth. | |||
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