Ingredients:
Dried beans, peas, lentils, and bouquet garni of herbs; Gluten-free.
Additions:
12 cups water
2 (plus) cloves of garlic, minced
1 tablespoon salt
freshly ground pepper
1 smoked ham hock (can substitute smoked turkey leg)
1 28-ounce can Italian tomatoes, chopped
1 pound smoked kielbasa sausage, sliced on a diagonal
(can substitute chicken sausage)
2 cups celery, sliced
2 cups onion, chopped
1 or 2 whole chicken breasts, sliced into small pieces while raw or slightly frozen
1 green pepper, chopped
Cooking Directions:
- Rinse, drain and pick over beans.
- Place beans in an 8 quart pot with water, salt, ham hock or turkey leg and bouquet garni.
- Bring to a boil, reduce heat and simmer, covered, for 3 or more hours.
- Add tomatoes, onions, celery, garlic and green pepper to pot.
- Bring back to a boil, reduce heat and simmer, covered, for 1 and 1/2 hours.
- Add pepper to taste, sausage and chicken and simmer, uncovered, for 40 minutes.
- Remove bouquet garni before serving.
With French bread and a green salad, this soup makes a hearty dinner for a crowd!
For a meatless version of our famous Minnesota Heartland Soup, add 1 cup of Heartland barbecue sauce when adding the vegetables to the soup, and delete the meats.
See crock pot recipe for slow cooking instructions |
