Pegs Many Bean Soup

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Pegs Many Bean Soup Ingredients

1 lb Mixed Beans, dried	1 Grated potato
1 Chopped onion	1 tb Sweet basil, dried
2 Chopped green peppers	1 tb Ground sage
3 Grated carrots	1 ts Salt
1 sm Bunch Celery, finely diced	1 ts Pepper
1 lb Diced pork (chop suey pork)	1 Dash Red pepper
1 lb Jimmy Dean Sausage (hot)	1 qt Chicken Stock, thereabouts

Instructions for Pegs Many Bean Soup

Presoak (8 hrs) or preboil (1 hr) beans, drain and rinse. Add chicken stock to soup pot and add beans. Turn heat on low. Add all ingredients just like that. Do not precook meat. The grated potato thickens the broth, another favorite thickener may be used, I prefer the potato. Simmer this soup for 2 hours before serving. I probably add more basil than listed, do that to taste. Go easy on the sage but it is quite important. You may add a tablespoon of sugar to perk this soup up a bit, I do not recall off hand if I did or not. Another ingredient to perk it up is a tablespoon of vinegar--dont overdo. From Geminis MASSIVE MealMaster collection at www.synapse.com/~gemini

Main Ingredient: ChickenCuisine: Uncategorized