Peg's Many Bean Soup Recipe

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Peg's Many Bean Soup 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

A Recipe for
Peg's Many Bean Soup

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Herb Tip
Using Parsley:
Only the leaves of the parsley plant are used to add a mild, fresh taste to most dishes. Both flat-leaf parsley (also called Italian Parsley) and curly-leaf varieties are available and are virtually interchangeable in dishes that call for parsley.

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Food Tip
Keep the hot foods hot and the cold foods cold. Use chafing dishes or other heated servers which keep already hot foods at a temperature of at least 140F. Do not leave high-risk foods out for longer than 2 hours. Make sure to stir the food frequently if the heating source does not cover the entire bottom of the dish. Cold foods should be set on ice. Never mix fresh food with foods that have already been out for serving.

Peg's Many Bean Soup

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Baron Justus von Liebig (1803-1873) German chemist

Peg's Many Bean Soup 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.

Serves: 1

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Peg's Many Bean Soup Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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