Creamed Cranberry Bean Soup Recipe




Creamed Cranberry Bean Soup Ingredients

1/2 lb dried cranberry beans
1 lb kolbasz
4 qt water
4 peppercorns
1/2 onion, diced

ROUX

1 tbsp bacon drippings
1 tbsp flour
1 onion, minced

THICKENER

1/2 pt sour cream
1 tbsp flour

A Recipe for
Creamed Cranberry Bean Soup

 

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This Creamed Cranberry Bean Soup recipe is one of many in our Bean Category.



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Food Tip
There is a risk anytime perishable food is left at room temperature for more than two hours. To reduce the risk, freeze something to be included with the lunch such as a juice box or a small plastic container of water, which will keep the food cool until lunchtime. A small refreezable ice pack, like those used in coolers is also useful.


This Recipe for Creamed Cranberry Bean Soup is one of thousands in the Recipes-to-go Bean Cookbook.


Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.



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This is a recipe for Creamed Cranberry Bean Soup from the recipe cookbook of Recipes-to-go (Bean)


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G.K. Chesterton



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Food Tip
Mold is result of spoilage. If there is mold on hard cheese, cut off the mold to a depth of one inch, and it should be fine to eat. Other foods with mold on them should be thrown out.




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Sydney Smith



Creamed Cranberry Bean Soup

Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.







Creamed Cranberry Bean Soup Directions

Wash beans. Soak overnight and cook with kolbasz in a soup kettle
along with onion and salt and peppercorns to taste. When beans and
meat are cooked, make roux: Brown roux ingred. til brown in color and
add 1 c. water; bring to a boil. Add this to soup and cook about 5
minutes until soup comes back to a boil. Take 1/2 pt. sour cream
which is at room temperature.
Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1
tablespoon at a time, and mix well until cream is thinned, then add
to hot soup (prevents curdling). Bring back to gentle boil, then turn
heat off.

Serves: 8

 

 

 

 

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Creamed Cranberry Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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