Red Kidney Bean Soup with Vegetables and Italian Sausage

Name: Red Kidney Bean Soup with Vegetables and Italian Sausage
Prep time: 20 min
Cook time: 600 min
Total time: 620 min
Yield: 4
Ingredients: 4 Italian sausages; 250 g dried red kidney beans; 1500 ml water or pork broth; 1 cup diced onion; 2 cloves garlic cloves, sliced; 1 cup diced kabocha squash; 1 cup diced carrots; 1 cup zucchini, diced; 1 cup corn kernels; 1/2 cup tomato sauce; 2 tbsp oil; 1 chicken bouillon cube; 1 beef bouillon cube; 2 tbsp Chopped parsley; 1/4 tsp dried oregano; 1/4 tsp dried basil; 1/4 tsp ground cumin; 1/4 tsp black pepper; 1 1/2 tsp salt

Servings4 Portions

Prep Time20 Mins

Cook Time600 Mins

Difficulty

Intermediate

Ingredients

Italian sausages
4
dried red kidney beans
250 g
water or pork broth
1500 ml
diced onion
1 cup
garlic cloves, sliced
2 cloves
diced kabocha squash
1 cup
diced carrots
1 cup
zucchini, diced
1 cup
corn kernels
1 cup
tomato sauce
0.5 cup
oil
2 tbsp
chicken bouillon cube
1
beef bouillon cube
1
Chopped parsley
2 tbsp
dried oregano
0.3 tsp
dried basil
0.3 tsp
ground cumin
0.3 tsp
black pepper
0.3 tsp
salt
0.5 tsp

Step-by-Step Instructions

Sort through the dried kidney beans and discard any small stones or damaged beans. Rinse well under cold water, then place the beans in a large bowl or pot and cover with plenty of water. Soak overnight.

Drain and rinse the soaked beans. Transfer them to a pot with 1500 ml water or pork broth and 1 tsp salt. Bring to a boil, skim off any foam, then reduce the heat and simmer gently for about 1 hour, or until the beans are tender but not falling apart.

While the beans cook, heat the oven to 350°F. Place the Italian sausages on a baking tray and bake for about 20 minutes, or until cooked through. Let them rest, then keep whole or slice into rounds.