How To make Peg's Many Bean Soup
1 lb Mixed Beans, dried
1 Chopped onion
2 Chopped green peppers
3 Grated carrots
1 sm Bunch Celery, finely diced
1 lb Diced pork (chop suey pork)
1 lb Jimmy Dean Sausage (hot)
1 Grated potato
1 tb Sweet basil, dried
1 tb Ground sage
1 ts Salt
1 ts Pepper
1 Dash Red pepper
1 qt Chicken Stock, thereabouts
Presoak (8 hrs) or preboil (1 hr) beans, drain and rinse. Add chicken stock to soup pot and add beans. Turn heat on low. Add all ingredients just like that. Do not precook meat. The grated potato thickens the broth, another favorite thickener may be used, I prefer the potato. Simmer this soup for 2 hours before serving. I probably add more basil than listed, do that to taste. Go easy on the sage but it is quite important. You may add a tablespoon of sugar to perk this soup up a bit, I do not recall off hand if I did or not. Another ingredient to perk it up is a tablespoon of vinegar--don't overdo.
How To make Peg's Many Bean Soup's Videos
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Carla Makes Black Bean Soup with ALL the Toppings
Unlike many other bean recipes I've developed in the past, there is no need to soak the black beans; the fact that they take a while to go from dried to creamy is part of their impact. The flavor the beans contribute as they simmer is a major element of the soup, and while they cook, you’ll have time to pull together the “topper whoppers”—chips, avocado, sour cream, and other finishers.
For the full recipe, check out my book That Sounds So Good, or head to Food Processing on Substack:
0:54 Time Management is Key
2:20 Chile Plumping and Hydrating
4:12 Soffritto and Spices
7:40 Carla Says Fat a Bunch of Times
10:01 Commence Existential Flavor Journey
13:12 Topper Whoppers!
13:54 Good Soup
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DO THIS AMAZING RECIPE NEXT TIME YOU MAKE PORK PATA HUMBA AND YOU'LL BE SURPRISED!!!
Do this yummy recipe next time you make pork pata humba
INGREDIENTS
-2pcs chopped onions
-1head chopped garlic
-1.7Kilo pork pata front (pork leg front)
-1/2tsp salt and ground black pepper
-6Tbsp soy sauce
-1/2cup unsweetened pineapple juice
-1/2cup dark brown sugar
-banana blossom (soaked in water for about 5min)
-3-4Tbsp salted black beans/tausi
-6Tbsp vinegar
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Pea Soup with Sausages Recipe | German Erbsensuppe | Vegetable Soup with Sausages
Delicious Peas, cooked slowly in Vegetable Stock together with Potatoes, Leek, Carrots and Celery! Added Sausages for richer taste!
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INGREDIENTS:
- 500g. Dried Peas
- 2.5 lt (10 cup) vegetable stock (or water)
- 2 cup diced Potato
- 1 cup diced Carrot
- 1 cup diced Onion
- 1 cup sliced Leek
- 1 cup diced Celery Root
- 3 sliced Sausages
- 2 tbsp Butter
- 1 tbsp Mustard
- 2 tsp Marjoram
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Taco Soup (Easy Dump Soup)
Taco Soup
1 pound ground sirloin or ground beef
1 - 15 oz can black beans, drained and rinsed
1 - 15 oz can pinto beans
1 - 15 oz can Great Northern Beans
1 - 10 oz can Rotel Tomatoes
1 - 15 oz can diced tomatoes
1 - 15 oz can tomato sauce
1 - 11 oz can shoe-pegged corn
1 - 15 oz can beef broth
1 pkg. (2 TBSP) taco seasoning
1 pkg. (2 TBSP) Hidden Valley Ranch dressing mix
tortilla chips
sour cream
shredded cheddar cheese
Brown the ground beef or sirloin in a large pot, chopping it into chunks as it browns. Drain all the grease from the meat.
Drain and rinse black beans well. Add to pot.
Open and add the next nine ingredients into the pot. DO NOT drain anything except the black beans. Stir to combine.
Gently heat but do not bring to boil.
To serve, place tortilla chips in bottom of each bowl. Ladle the soup over the chips and top with sour cream and shredded cheddar cheese, if desired.
Instant Pot Soup Beans
This week I wanted to show all the new IP owners how easy it is to make something incredibly delicious and healthy, like these Instant Pot Soup Beans.
FULL RECIPE ---
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