Kidney Bean Soup


This is a good hearty soup that is delicious served over rice. An all time favorite of my husband's. This soup gets very thick the next day, so you might want to add more water then. Enjoy.

Prep Time:
25 mins
Cook Time:
1 hrs 55 mins
Total Time:
2 hrs 20 mins
8 servings


  • 3 pork chops

  • 3 carrots, sliced

  • 3 celery, chopped

  • 1 cup canned whole tomatoes, chopped

  • 1 onion, chopped

  • 2 (19 ounce) cans kidney beans

  • 2 potatoes, cubed

  • 2 cubes beef bouillon cube

  • salt to taste


  1. Place meat, carrots, celery, and tomatoes in a large pot over medium heat. Fill with water to completely cover meat, almost to the top of the pot. Bring to a boil, then reduce heat and simmer 90 minutes.

  2. In a frying pan, fry chopped onions until browned; put aside.

  3. To the soup pot, add kidney beans with their liquid, potatoes and fried onions; cook until potatoes are tender, about 20 minutes. Add the beef bouillon cubes, and cook for 5 minutes. Add salt to taste. Serve.

Nutrition Facts (per serving)

301 Calories
11g Fat
36g Carbs
16g Protein
Nutrition Facts
Servings Per Recipe 8
Calories 301
% Daily Value *
Total Fat 11g 14%
Saturated Fat 4g 18%
Cholesterol 30mg 10%
Sodium 627mg 27%
Total Carbohydrate 36g 13%
Dietary Fiber 11g 39%
Total Sugars 4g
Protein 16g
Vitamin C 17mg 83%
Calcium 90mg 7%
Iron 3mg 17%
Potassium 532mg 11%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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