| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Meats |
German |
Beans/legum, Green/wax b, Onions, Potatoes, Sausage |
16 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
Pat Ward, Eagle, requested the recipe for Bean and Sausage Soup served at
Ortmann's No Place Restaurant, Oconomowoc. Ward wrote: "We have lunch as
often as we can at Ortmann's No Place. Their food is wonderful." Vera
Ortmann, owner, sent the recipe. 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.
http://www.jsonline.com/letsgo/dining/recipes/ Copyright 1996, the
Milwaukee Journal Sentinel. All rights reserved. MC formatting by
bobbi744@sojourn.com
Posted to MC-Recipe Digest V1 #818 by Roberta Banghart
<bobbi744@sojourn.com> on Sep 28, 1997
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