Ingredients
1 slice Bacon
1 tsp Garlic, minced
1/2 cup Onion, chopped
2 1/2 cup Kidney beans, canned with liquid
3 cup Beef broth
3 Bay leaves
1/2 tsp Salt
1/8 tsp Ground pepper, freshly
1/4 tsp Dried basil, 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 by leaves. Soup
will thicken as it stands and be thinned with water or additional
beef broth.
Food Exchanges per serving: 1 VEGETABLE EXCHANGE + 1 STARCH/BREAD
EXCHANGE + 1/2 FAT EXCHANGE CHO: 19g; PRO: 8g; FAT: 3g; CAL: 136
Low-sodium diets: This recipe is not suitable.
Source: The Art of Cooking for the Diabetic by Mary Abbott
Hess,R.D.,M.S. and Katharine Middleton
Brought to you and yours via Nancy O'Brion and her Meal-Master
Servings: 6 servings
Rio Grande Kidney Bean Soup Recipe brought to you by Recipe Ideas
Categories: Diabetic; Soups/Stews; Main Dish; Crockpot; Beans
The History of Recipes
It is actually possible to trace the history of written recipes far back into the far past, certainly as far back into history as pharonic Egypt, and potentially, even further back. Interesting though that is, sadly, these ancient cookbooks were just very basic hieroglyphic or cunieform instructions for food preparation.
The truth of the matter is, the oldest recipe in existence, according to historians are some clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made drinkers feel blissful and exhilarated. As we move into Roman times 25BC a roman called Apicius created a number of documents detailing recipes enjoyed by the Romans. In his scrolls, he describes how the meals were separated into appetizers, main course and afters, something that is very familiar to us today. Additionally, he describes how the chefs of Roman times were skilled in the use of a wide range of spices, including a few that will be familiar to modern chefs such as bay, fennel and parsley. Moving on, we find a couple of recipe books which were published in the fourteenth century : one book titled `Forme of Cury`, and another, similary named `Curye on Inglish`. The titles are somewhat misleading tho`, these two books are not about the curry that appears on menues today, but rather descriptions of the types of meals prepared by the cooks of the nobility of that period. Later, in the 15th century, people returning from the crusades brought us a variety of foods and spices from Arab countries, including spices like parsley, basil and rosemary. These new foods and tastes led to a torrent in manuscripts on cooking, some of which are now in academic collections. During the following few centuries, the families of Europe competed to serve up the most extravagent meals, and as a consequence, the best chefs and their collection of recipes were much in demand. However, it was during the nineteenth century that cooking and recipe publications rose to prominence. Mrs Beeton in the UK, and Fannie Merritt Farmer in the US, spent years to assembling, testing, and publishing popular recipes of the day. By the advent of the 1900s, cookbooks were highly popular as a result of more people being able to read, people having increased leisure time and having more money. |
We hope you enjoy this Rio Grande Kidney Bean Soup recipe.
