Beans and Vegetable Soup 豆と野菜のスープ
Author: Naoko Yoshioka
Recipe type: Main Dish, Vegetables
Cuisine: Japanese
Serves: 2
- ½ knob garlic
- ½ onion
- ¼ carrot
- 1 zucchini
- 80g kidney beans
- ¾ cup white kidney beans
- 200g chicken wing
- 1 tbsp olive oil
- 1 cup tomato juice
- 1 cube chicken soup stock
- thyme, laurier, parsley
- salt and pepper
- Cut the garlic in half, and cut the onion, carrot, zucchini into bite size pieces. Cut the kidney bean in half. Boil the white kidney beans.
- Heat the olive oil in a pot, add the garlic and fry until little bit brown, add the onion, carrot, zucchini, and chicken, and fry.
- Add the tomato juice, water, cube chicken soup stock, laurier, thyme, and parsley, simmer for about 10 min.
- Add the kidney bean, and white kidney beans, and simmer for about 15-20 min,and season with salt and pepper.
There you have it. Hope you enjoy this, until next time let’s cook together. 次回は一緒に作りましょう~^^/~~ PS: If you enjoy my Daily recipe subscribe to my RSS Feed and I also have available my first e-Book, which is FREE to you for coming by and reading my Cooking Japanese Style. Thank you..
Recipe by Cooking Japanese Style at http://www.cookingjapanesestyle.com/2010/03/27/beans-and-vegetable-soup/
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