Kidney Bean Soup Deluxe

• 1 1/2 c. dry kidney beans, soaked overnight
• 5 c. water
• 1 bay leaf
• olive oil
• 1 onion, diced
• 1 carrot, diced
• 1 apple, diced
• piece of Kombu (type of seaweed)
• 2 Tbsp. tomato paste or 1 c. chopped tomatoes
• 2 Tbsp. wine vinegar
• 2 tsp. chili powder
• 1 tsp. dry mustard
• 2 Tbsp. tamari
• black pepper
• 1 c. grated sharp cheese

1. Soak beans overnight.
2. Pour off soaking water, then add 5 cups fresh water, bay leaf and Kombu.
3. Boil until beans are very tender, adding more water as needed.
4. Saute onion, carrot and apple in oil until tender.
5. When beans are done, add saute to the pot along with all ingredients except cheese.
6. Simmer about 10 more minutes; turn off heat and add cheese.
7. Great with corn bread.

kidney beans, water, bay leaf, olive oil, onion, carrot, apple, tomato paste, wine vinegar, chili powder, dry mustard, tamari, black pepper, cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=452610 (may not work)