Armenian Kidney Bean Soup. In a large saucepan combine the first 11 ingredients. Season the soup with salt and pepper garnish with the reserved bacon and serve with lots of crusty bread.
Bring to a boil. Heat the olive oil in a large pot over medium heat. Add the kidney beans potatoes garlic onion bell pepper and carrots toss and cook until kidney beans and onions are soft.
Add the meat tomato sauce paste spices bouillon cubes and water and bring to a full boil.
While soup is heating place stewed tomatoes and second can of kidney beans in a blender or food processor and puree until smooth. Season the soup with salt and pepper garnish with the reserved bacon and serve with lots of crusty bread. Water for wetting and cooking the beans. Requires approximately 1 1 2 2 hours cooking time.