White Kidney Bean and Green Vegetable Keel Soup

White Kidney Bean and Green Vegetable Keel Soup

by Flower fish

4.9 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

3

White kidney beans are rich in nutrients and contain protein, fat, carotene, a variety of trace elements and rich vitamins. As a home-cooked vegetable, it invigorates the spleen and diuresis, and is used to treat weak appetite, loose stools, beriberi, and edema caused by weak spleen and stomach, and has a good auxiliary therapeutic effect. . .

Ingredients

White Kidney Bean and Green Vegetable Keel Soup

1. Ingredients: keel (washed and blanched), white kidney beans (soaked and washed), green vegetables (washed)

White Kidney Bean and Green Vegetable Keel Soup recipe

2. Put the blanched keel and white kidney beans into the pressure cooker and add some clean water.

White Kidney Bean and Green Vegetable Keel Soup recipe

3. Add 2 tablespoons of cooking wine.

White Kidney Bean and Green Vegetable Keel Soup recipe

4. Then, close the lid and cook for 20 minutes on medium-low heat, then turn off the heat.

White Kidney Bean and Green Vegetable Keel Soup recipe

5. Open the lid after simmering until exhausted.

White Kidney Bean and Green Vegetable Keel Soup recipe

6. Then, add the washed vegetables, stir and boil until the vegetables are dead.

White Kidney Bean and Green Vegetable Keel Soup recipe

7. Finally, add 1.5 tablespoons of salt.

White Kidney Bean and Green Vegetable Keel Soup recipe

8. Add 0.5 scoop of MSG.

White Kidney Bean and Green Vegetable Keel Soup recipe

9. Stir the seasoning well and serve.

White Kidney Bean and Green Vegetable Keel Soup recipe

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