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Peg's Many Bean Soup

 

18

Yield

6

servings

Prep

1

hrs

Cook

2

hrs

Ready

3

hrs

Trans-fat Free, Good source of fiber
 

Ingredients

1 pound mixed dried beans
*
1 each onions
chopped
2 each green bell peppers
chopped
3 each carrots
grated
1 small celery
finely diced
*
1 pound pork
chop suey pork
1 pound hot italian sausages
*
1 x potatoes
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.

 

* not incl. in nutrient facts

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Comments

Nutrition Facts

Serving Size 250g (8.8 oz)
Amount per Serving
Calories 30535% of calories from fat
 % Daily Value *
Total Fat 12g 18%
Saturated Fat 4g 21%
Trans Fat 0g
Cholesterol 99mg 33%
Sodium 777mg 32%
Total Carbohydrate 4g 4%
Dietary Fiber 3g 12%
Sugars g
Protein 72g
Vitamin A 160% Vitamin C 89%
Calcium 6% Iron 11%
* based on a 2,000 calorie diet How is this calculated?

 

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