1 pound dry red Kidney beans
4 bay leaves
1 Tbsp dried marjoram (optional)
1 tsp salt (or to taste)
4 medium potatoes
1 large red bell pepper
Place beans into large pot, add
water to cover beans at least by
2 inches. Leave for 2 hours to
soak (or overnight). Drain beans
in colander placed in sink.
Return beans back to pot. Cover
with water at least by 2 inches.
Add bay leaves and marjoram.
Bring to a boil, reduce heat and
cook covered over medium-low
heat for at least one hour or
until beans are tender but firm
enough to keep their shape.
Cooking time may vary and
sometimes it could take 1 1/2
hours. Simply taste one bean for
Meanwhile, peel potatoes.
Cut potato in half, lengthwise.
Place potato half cut side down
and cut in half, lengthwise.
Cut potato crosswise into
several rough chunks.
Rinse red pepper under cold
running water just before using.
Make a circular cut around the
top of pepper (the end with core).
Run knife around core to release
it. You may as well simply pull the
core with your hand.
Remove core, white veins
(membranes) and seeds, and
Stand pepper on its cut end on
cutting board. Cut down in half.
Cut each half in half again,
Cut each pepper quarter into
several strips, lengthwise.
Cut pepper crosswise into even
When the beans are almost
cooked, about 10-12 minutes
before they are done, add
Add peppers. Cook for another
10-12 minutes or until potatoes
and pepper are tender.
Pour soup into bowls and top
with parsley. Serve hot.
This is a great vegetarian dish that is
hearty and filling!
Red Bean and Pepper Soup
New England Soup Factory Cookbook