Peg's Many Bean Soup
18
18
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.
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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?
