Yeah, its January and 12 degrees F outside, plenty cold enough to crank up the pressure cooker and make our 15 bean and beef soup.
Here’s what you’ll need!
1 – Hillshire Farm “Yard-o-Beef” 24 oz. smoked summer sausage, chopped
1 – Contadina 14.5 oz. can recipe ready diced tomatoes, any style
2 - College Inn 14.5 oz. cans of chicken broth
1 qt of water1 – Hurst’s 20 oz. 15 Bean Soup package (dry beans)
1 – 2 cloves garlic, minced or 1/4 teaspoon garlic powder
2 – Large onions, chopped (2 cups)
1 – teaspoon chili powder
Juice of 1 lemon Drain the water, place beans, sausage, chicken broth, and a quart of fresh water in large pot.
1 – Hillshire Farm “Yard-o-Beef” 24 oz. smoked summer sausage, chopped
1 – Contadina 14.5 oz. can recipe ready diced tomatoes, any style
2 - College Inn 14.5 oz. cans of chicken broth
1 qt of water1 – Hurst’s 20 oz. 15 Bean Soup package (dry beans)
1 – 2 cloves garlic, minced or 1/4 teaspoon garlic powder
2 – Large onions, chopped (2 cups)
1 – teaspoon chili powder
Juice of 1 lemon Drain the water, place beans, sausage, chicken broth, and a quart of fresh water in large pot.
selected runners’ soup comments:
“i like it … i will make it my super bowl soup tnx”
“My father was a scout master he made a recipe but he used hot dogs”
“I use the light chicken stock with 1/2 the salt, yum.”
“I cant eat a lot of spicy stuff” … “added some light cream to every serving”
“Nice soup, got ten bowls out of it”
“I top all my tomato based soups with grated Parmesan cheese … try it”
“What a riot!… I also love my soups in the winter and my recipe is almost identical to yours!! I use turkey kielbasa instead of sausage and flaked red pepper or thyme instead of chili pepper. Great minds think and eat alike. I also make a killer chicken noodle.(alphabet-the kids love the letters)”
Soak beans overnight or boil them before cooking, per Hurst’s package instructions
Bring to a boil, reduce heat and simmer uncovered for 2 1/2 – 3 hours.
Add onions, tomatoes, chili powder, lemon and garlic. Simmer for another 30 minutes.
Makes 3-4 quarts, serves 14-16.
Alternative cooking: Place all ingredients in an automatic pressure cooker and cook for 45-50 minutes.
Serve with fresh, crusty, French or Italian bread.
