| Makes: | 8 servings |
| Prep Time: | 30 minutes |
| Cook Time: | 50 minutes |
| Ready In: | 1 hour, 20 minutes |
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Southerns love their beans! Take this recipe, substitute your favorite dried bean and you have a great soup. Leftover ham from your Christmas or Thanksgiving dinner? Throw it in this soup! |
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| Ingredients |
| 3/4 pound dried lentil beans (or beans of choice) |
2 carrots coin sliced |
| 2 onions chopped |
2 stalks celery chopped |
| 1 tbsp melted butter |
3/4 pound smoked sausage or Polish sasuage |
| 1/2 pound cooked ham chopped |
1 bayleaf |
| 1 tsp ground thyme |
2 cloves |
| 1 tsp each sugar and vinegar |
2 medium potatoes peeled and cubed |
| 1 tsp tomato paste |
1 brown gravy envelope 3/4 oz size |
| 4 cups water |
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| Directions |
Sort and wash beans. Place beans in a large Dutch oven and cover with water two inches above the beans. Soak overnight.
Next morning: Slice, brown and drain the sasuage. Saute the carrots, onions and celery in a large Dutch oven. Add the other ingredients except the potatoes. Drain the water from the beans and add to the vegetable mixture. Cover and simmer for 25 minutes. Add potatoes and cook for an added 20 minutes or until potatoes are tender. Add water if you want a thinner soup. |
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