Title: Ortmann's No Place Restaurant German Bean and Sausage Soup
Categories: Soup Stew
Yield: 1 Servings

1	lb	Dry navy beans; rinsed well
5	qt	Water to cook beans
1/4	c	Plus 2 teaspoons chicken soup base (not
		Bouillon)
1		Cooked ham hock
1	ts	Dried thyme
4	c	Cut-up onions; carrots and celery
		(equal parts of each)
4	c	Diced raw potatoes; peeled
1	lb	Short-cut frozen green beans
1 1/2	lb	Smoked kielbasa; diced

Soak beans in water in 6-quart pot overnight. Drain water from beans, then add 5 quarts water to beans. Add chicken base, ham hocks and thyme. Bring to boil, then simmer 1 to 11/2 hours or until beans are almost done.

Remove ham hocks and set aside to cool. Add onions, carrots, celery and potatoes. Cook 10 to 15 minutes or until vegetables are almost done.

Add green beans. Remove meat from ham hocks and add to soup along with sausage. Simmer until green beans are done and meat is heated through, about 10 minutes. If soup is too thick, add additional water. Makes about 1 gallon.

NOTES : From: Resturant Recipe Posted to MM-Recipes Digest V4 #10

previous

next