• 1 (15-ounce) can Light Red Kidney Beans
  • 3 tablespoons butter or margarine
  • 4 medium-sized carrots, peeled and sliced
  • 2 medium-sized turnips, peeled and sliced
  • 2 large onions, peeled and chopped
  • 1 large leek, cleaned and chopped, using all but the last inch of dark green
  • 2 celery stalks, sliced
  • 8 cups homemade or canned chicken broth
  • Salt and freshly ground black pepper to taste
  • 8 thick slices from a large loaf of French bread, toasted
  • 2 tablespoons chopped fresh chervil or parsley


  1. In a deep pot, over medium heat, melt the margarine.
  2. Add the carrots, turnips, onions, leek, and celery and cook, covered, stirring occasionally for 8 minutes. Do not brown.
  3. Pour in the chicken broth.
  4. Over low heat, cook, covered, for 35 minutes or until the vegetables are tender.
  5. Add the beans. Simmer, uncovered for 5 minutes.
  6. Add salt and pepper to taste.
  7. Spoon soup over the toasted bread in individual bowls.
  8. Lightly sprinkle with chervil or parsley.

Servings per recipe: 8

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