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Title: Lumber Jack Soup
Categories: Soup
Yield: 6 Servings
| 1 | lb | Red beans |
| Water to cover | ||
| 1 | c | Dry white wine |
| 1 | c | Diced carrots |
| 1/2 | c | Diced scallions |
| 1 | Bunch parsley; chopped | |
| 1 | c | Diced celery |
| 3 | Bay leaves | |
| 1 | ts | Fresh ground black pepper |
| 3 | qt | Beef broth |
| 1 | c | Diced onion |
| 4 | oz | Canadian bacon; diced |
| 2 | tb | Butter |
| Fresh ground black pepper | ||
| Parmesan cheese to taste |
Wash beans. Soak over night in wine and water to cover. Drain beans, reserving liquid. Measure liquid and enough beef broth to make one gallon and bring to a boil.
Add beans, carrots, scallions, parsley, celery, bay leaves and 1/2 teaspoon fresh ground pepper. Bring to a boil again, cover and let simmer 4 hours.
Saute onions and Canadian style bacon in butter, season with pepper to taste. Add to soup and simmer 4 hours more. To enhance flavor, allow soup to set at room temperature for 8 hours. Reheat before serving. Sprinkle with Parmesan cheese. Serves 6.
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