![]() Substituting ham in place of smoked sausage If desired add a little chicken broth, beef broth, or water. The soup may be a little thicker than it was originally as beans will continue to soak up liquid until they are completely frozen. Then reheat on the stove-top on low or in the microwave at a reduced power so as not to overcook any ingredients. Once fully frozen stack the bags in the freezer to save on space. Lay the soup bags down in a single layer on baking sheets and place in the freezer. On the other hand you don’t want it to get freezer burnt so remove any excess air. Keep in mind that liquids expand when frozen so leave about an inch at the top of the bag for expansion. Be sure to mark the bags with the date and the contents. Ladle the fully cooled soup into quart or gallon size freezer zipper bags depending on how much you want to eat at any one time. ![]() However for obvious reasons do not submerge it or allow any of the ice water into the soup pot. For a quick and immediate cool down, place the pot in an ice bath and stir to cool. Reheat on the stove top or in the microwave. Freeze this soup in a heavy duty freezer bag or sturdy freezer container for up to 3 months.Store leftovers in an airtight container in the refrigerator for up to 3 days.Use a fork to remove any tender bits of ham from the bone discarding fat and connective tissue. After about 1 1/2- 2 hours add the carrots and remove the ham. Add the ham with the chicken broth but hold the carrots until the ham is tender. Ham hocks, ham shanks, and ham bones can be substituted for the smoked sausage but they require a longer simmering period and no browning.Don’t forget to remove the bay leaf before serving as they have sharp edges.Marjoram is less pungent, more mild, and sweeter with a woodsy citrus aroma. You can substitute oregano for the marjoram but if you have never cooked with marjoram you really should treat yourself.For aesthetic purposes peel the carrots and let that beautiful orange color shine through.Hurst is a dry bean mix that works well with this recipe. Discard the flavor packet and use the herbs and spices in the recipe. You only need half the bag but the remaining mix can be saved for a future pot of soup. 15 bean soup mix is available in most grocery stores and it can be found with the other dried beans.The beans need to soak in cold water overnight to soften. This recipe requires advance preparation.Don’t forget to remove the bay leaf before serving as they can have sharp edges. Then reduce and simmer until the carrots and beans are tender. Increase the heat to medium high and bring the pot to a low boil. Now add the beans, chicken broth, fire roasted tomatoes, carrots, and bay leaf. Cook for 1 minute while stirring constantly. Reduce the heat to low and add the garlic, paprika, chili powder, thyme, marjoram, and cayenne pepper. Cook until the onions and celery are soft and the sausage is browned. ![]() Add the onions, celery, and smoked sausage. Then add 2 tablespoons olive oil to a large Dutch oven over medium-high heat. Allow them to soak overnight or at least 8 hours and then rinse and drain again. Then place the beans in a large pot of cold water. ![]() Rinse cold water over the beans and sort through them discarding any debris. How to make 15 Bean Soupįirst add the beans to a colander in the sink. It is sure to warm both your body and your soul. This comforting soup is full of vibrant color and hearty wholesome vegetables. This 15 bean soup is a delicious cornucopia of beans, lentils, onions, celery, carrots, and smoked sausage in a broth seasoned with smoked paprika, chili powder, and thyme.
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