Rio Grande Kidney Bean Soup

Course : Beans
Serves: 6
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1 slice bacon
1 teaspoon garlic -- minced
1/2 cup onion -- chopped
2 1/2 cups kidney beans -- canned with
3 cups beef broth
3 pieces bay leaves
1/2 teaspoon salt
1/8 teaspoon ground pepper -- freshly
1/4 teaspoon dried basil -- crumbled

Preparation / Directions:

Fry bacon over medium heat in heavy frying pan; crumble bacon and set aside. Reheat bacon drippings over medium heat; sauté garlic and onion until tender, stirring occasionally. 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. Source: The Art of Cooking for the Diabetic by Mary Abbott Hess, R.D., M.S. and Katharine Middleton

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