In honor of NOKSAM, here’s a recipe for what appears to be a delicious kidney bean soup!

From Group Recipes:

This dish is wonderful on a cold winter day! Make sure to have some crusty bread for this! This makes great leftovers. Add water when you cook this the second round!

Prep-time: 25m / Cook-time: 115m / Servings: 8

• 3 regular pork chops
• 3 sliced carrots
• 3 coarsely chopped celery ribs
• 1 cup canned whole tomatoes, chopped
• 1 coarsely chopped onion
• 2 regular cans kidney beans
• 2 potatoes, chopped in bite-size pieces
• 2 cubes beef bouillon cube
• freshly ground salt

Directions:

1. Over medium heat, add meat, carrots, celery and tomatoes to a large pot of water.
2. Bring to a rolling boil, reduce to a simmer for 90 min.
3. In a separate pan, fry pork chops, until brown.
4. In your soup pot, add the kidney beans (don’t drain the liquid), potatoes and onions.
5. This will cook until the potatoes are tender (20 min.)
6. Add the bouillon, simmer for around 5 minutes. Add salt and pepper.
7. Enjoy!