Peg's Many Bean Soup

Yields:6-8 servings
Rate this Recipe
Recipe Cooking TimePreparation1 hours
Cooking2 hours
Ready In3 hours

Ingredients

1 pound mixed dried beans
1 each onion chopped
2 each green bell pepper chopped
3 each carrots grated
1 small celery finely diced
1 pound pork chop suey pork
1 pound hot sausage
1 x potato grated
1 tablespoon basil sweet, dried
1 tablespoon sage ground
1 teaspoon salt
1 teaspoon black pepper
1 dash red pepper flakes
1 quart chicken broth thereabouts

Directions

Presoak (8 hrs) or preboil (1 hr) beans, drain and rinse.

Add chicken stock to soup pot and add beans.

Turn heat on low.

Add all ingredients just like that.

Do not precook meat.

The grated potato thickens the broth, another favorite thickener may be used, I prefer the potato.

Simmer this soup for 2 hours before serving.

I probably add more basil than listed, do that to taste.

Go easy on the sage but it is quite important.

You may add a tablespoon of sugar to perk this soup up a bit, I do not recall off hand if I did or not.

Another ingredient to perk it up is a tablespoon of vinegar, don't overdo.

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Member Review

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Black Forest Cake No. 4

my husband says this cake reminds him of his grandmother's baking. thanks for giving me the opportunity to bring back such special memories--and i hope the recipe will make many more in the future!