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Native Bean Soup

Healthycooking's picture
Ingredients
  Posole/Whole hominy- 3 (14 ounce), drained and rinsed /whole hominy- 1 1/3 cups 1 1⁄3 Cup (21.33 tbs) (Dried, 1.2 pound)
  Dried white beans 1 Pound
  Chicken broth/Low-sodium canned broth /water 10 Cup (160 tbs)
  Garlic 6 Clove (30 gm), minced (2 tablespoons)
  Carrot 1 Cup (16 tbs), finely chopped
  Onion 1 Cup (16 tbs), finely chopped
  Jerusalem artichokes 1⁄2 Cup (8 tbs), finely chopped
  Smoked sausage 4 Ounce
  Parsley 1⁄4 Cup (4 tbs), snipped
  Fresh sage/Ground sage- 1 teaspoon 2 Tablespoon, snipped
  Fresh rosemary/Dried rosemary- 1 teaspoon 1 Tablespoon
  Salt To Taste (optional)
  Fresh black pepper To Taste (few grinds)
Directions

GETTING READY
1. Start by picking over and rinsing the posole with the beans, if you are using dried posolo or hominy, and if you are using canned hominy, then take the dried white beans and soak it, and use the canned hominy when instructed later

MAKING
2. In a large bowl, put both the ingredeints along with a gallon (16 cups) of cold water and set aside the bowl for 12 hours or overnight, now drain and discard the liquid
3. In a 6- to 8-quart Dutch oven, combine the first 14 ingredeints, and heat it over high heat, now decrease the heat and simmer, covered, for 2 hours.
4. Place the meat to the soup and place over medium heat till it's heated properly and
season to taste with salt and pepper

SERVING
5. Serve with garlic bread sticks, toaste bread or salads

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Appetizer
Method: 
Simmering
Dish: 
Soup
Interest: 
Holiday, Gourmet, Healthy
Ingredient: 
Bean
Servings: 
4

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