Simple Way to Make Homemade Kidney Friendly Bean and Vegetable Soup
Hey everyone, I hope you're having an amazing day today. Today, I will show you a way to make a special dish, Steps to Prepare Super Quick Homemade Kidney Friendly Bean and Vegetable Soup. One of my favorites. For mine, I am going to make it a bit unique. This will be really delicious.
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Many things affect the quality of taste from Kidney Friendly Bean and Vegetable Soup, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Kidney Friendly Bean and Vegetable Soup delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Kidney Friendly Bean and Vegetable Soup is up to 6 people. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Kidney Friendly Bean and Vegetable Soup estimated approx 13 hours, but m.
To get started with this particular recipe, we have to prepare a few ingredients. You can cook Kidney Friendly Bean and Vegetable Soup using 13 ingredients and 6 steps. Here is how you cook that.
I've been trying to make more kidney friendly soups for my partner who has chronic kidney disease (CKD). This recipe uses very little salt, low potassium ingredients, and a soaking technique to further reduce the potassium content.
Ingredients and spices that need to be Prepare to make Kidney Friendly Bean and Vegetable Soup:
- 2 Tbsp extra virgin olive oil
- 4-6 kale leaves, shredded and stems removed, or 1 bunch watercress, rinsed
- 2 carrots, diced
- 1 head broccoli, chopped
- 1 leek or onion, finely diced
- 400 g white beans
- 2 L hot water
- 3-5 garlic cloves chopped
- 1/2 lemon or orange zest + juice
- 1 1/2 tsp dried parsley, rosemary, or oregano, or a bit of each
- black pepper, to taste
- hot pepper flakes, optional
- 1 pinch salt
Instructions to make Kidney Friendly Bean and Vegetable Soup
- If you have CKD, soak the beans and carrots in a bowl of water for 12 hours. Change the water every four hours. At the end, pour out the remaining water and give everything a final rinse.
- Chop your leek or onion.
- Remove the stem of your kale and shred the leaves, or rinse the watercress and trim the stems, if desired.
- Pour your oil in a big, heavy pot. Add leek or onion, garlic, salt, and pepper and cook over medium-high heat for 4 minutes, stirring regularly.
- Add broth, carrots, broccoli, kale, beans, and herbs. Raise the heat and bring to a rolling boil for 3 minutes or so. Reduce the heat to medium-low, cover and simmer for 30-40 minutes, stirring occasionally.
- Turn off the heat and stir in your citrus juice and zest. If using, also add your hot pepper flakes. Transfer your soup to serving bowls and eat with a nice slice of toast or crusty bread.
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