Peg's Many Bean Soup Recipe


Ingredients

1 lb mixed beans, dried
1 chopped onion
2 chopped green peppers
3 grated carrots
1 small bunch celery, finely diced
1 lb diced pork (chop suey pork)
1 lb jimmy dean sausage (hot)
1 grated potato
1 tbsp sweet basil, dried
1 tbsp ground sage
1 tsp salt
1 tsp pepper
1 dash red pepper
1 qt chicken stock, 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.


Servings: 1 servings

 

 

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Categories: Bean; Soup


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In the 15th century, people returning from the crusades brought us a variety of spices and herbs from Arab countries, including spices such as basil and rosemary. These new foods and spices caused an eruption in manuscripts on cookery, most of which are now in private collections.

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We hope you enjoy this Peg's Many Bean Soup recipe.

 


Peg's Many Bean Soup Recipe, one of many tasty recipes brought to you by Recipes Ideas




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