MIXED BEAN SOUP
1 Tbsp bacon grease
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
1 green bell pepper, diced
2 stalks celery, diced
1 regular size package smoked sausage, chopped into bite-size pieces
1/2 tsp sea salt
freshly ground black pepper, to taste
4 c chicken broth
1 can chickpeas
1 can cannellini beans
1 can red kidney beans
Heat bacon grease over low heat. Saute the onion and garlic until tender. Add carrots, bell pepper, celery, and sausage; cook for an additional 2 minutes, stirring. Stir in salt, pepper, and chicken broth. Bring to a boil; reduce heat, cover, and let simmer 10 minutes. Add beans; return to boiling; reduce heat, cover and simmer 30 minutes.
1 medium onion, diced
2 cloves garlic, minced
2 carrots, diced
1 green bell pepper, diced
2 stalks celery, diced
1 regular size package smoked sausage, chopped into bite-size pieces
1/2 tsp sea salt
freshly ground black pepper, to taste
4 c chicken broth
1 can chickpeas
1 can cannellini beans
1 can red kidney beans
Heat bacon grease over low heat. Saute the onion and garlic until tender. Add carrots, bell pepper, celery, and sausage; cook for an additional 2 minutes, stirring. Stir in salt, pepper, and chicken broth. Bring to a boil; reduce heat, cover, and let simmer 10 minutes. Add beans; return to boiling; reduce heat, cover and simmer 30 minutes.
MUSIC TO COOK BY
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