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Scotch Broth Espanol

Western.Chefs's picture
Ingredients
  Condensed scotch broth 10 3⁄4 Ounce (1 can)
  Water 120 Milliliter (1 soup can)
  Canned kidney beans 1 Pound (1 can, white or red variety)
  Butter/Margarine 1 Tablespoon
  Salt 1⁄4 Teaspoon
  Pepper 1⁄8 Teaspoon
  Sherry 3 Tablespoon
  Snipped parsley 1⁄4 Cup (4 tbs)
Directions

1. In large saucepan combine Scotch broth, water, kidney beans with liquid, butter, salt, and pepper. Heat and simmer 5 minutes.
2. Add sherry and parsley. Serve at once.

Recipe Summary

Cuisine: 
European
Course: 
Appetizer
Dish: 
Soup
Ingredient: 
Bean

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