Simple kidney bean soup

Ingredients for 3 servings:

• 200 g kidney beans, dried
• 1 tbsp, sautéed herbs (salad herbs), dried
• 2 tsp, leveled meat broth, instant
• 1 pinch(s) pepper, freshly ground
• 800 ml water
• optionally diced onion(s)
• possibly bacon, diced

Instructions

Working time approx. 15 minutes; Rest time approx. 12 hours; Cooking/baking time approx. 10 minutes; Total time approx. 12 hours 25 minutes

The day before, place the dried kidney beans in a pot. Add approximately 600-800 ml of water and cover. The next day at lunchtime, add the meat broth and simmer for approximately 10 minutes (depending on how thick you want the beans). Then, using a hand blender, purée all or part of the beans. I only purée about 1/3 to make the soup creamy, but still retain the whole beans. Now add the salad herbs and season with pepper to taste. If you want to add a little extra flavor, you can also sauté onions and bacon cubes and add them.