| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
|
Burt, Wolf |
1 |
servings |
INGREDIENTS
|
|
Three; (15 1/2 ounce) cans |
|
|
; red kidney beans, |
|
|
; drained and well |
|
|
; rinsed |
| 2 |
md |
Loin pork chops; cut into small |
|
|
; cubes |
| 2 |
|
Bay leaves |
| 4 |
qt |
Water |
| 1/2 |
lb |
Bacon |
| 10 |
|
Cloves garlic |
| 2 |
lb |
Sauerkraut; well rinsed |
| 3 |
lg |
Baking potatoes; peeled and |
|
|
; quartered |
|
|
Salt and freshly ground black pepper |
INSTRUCTIONS
In a large stock pot, over high heat, add the beans, pork chop cubes,
bay leaves and water and bring to a gentle boil.
In the top of a food processor, blend the bacon and garlic until
combined.
Reduce the heat, add the bacon/garlic mixture to the soup and simmer
gently for 1 hour.
Add the sauerkraut and potatoes to the soup and cook for another 30
minutes.
Keeping the soup on the heat, remove the potatoes, mash them, and
return them to the pot. Season with salt and pepper to taste and
gently simmer for another 20 minutes. Add some water if the soup is
too thick.
Discard the bay leaves and serve.
Converted by MC_Buster.
Per serving: 1961 Calories (kcal); 113g Total Fat; (51% calories from
fat); 90g Protein; 149g Carbohydrate; 193mg Cholesterol; 9777mg
Sodium Food Exchanges: 6 1/2 Grain(Starch); 9 1/2 Lean Meat; 9
Vegetable; 0 Fruit; 16 Fat; 0 Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“For those who trust in God, there is always HOPE!”