Steps:
- Place the smoked meat in a soup kettle with 1 gallon water and boil until tender, about 45 to 60 minutes. Remove the meat, dice and set aside. Put 2 quarts of this stock in a large saucepan. Add the onion, celery, carrots, chicken base or bouillon cubes, Accent, tomatoes, beans, pepper, salt and beef base or bouillon to the saucepan with the stock. Cook over medium-high heat until the beans are tender, from 1 to 3 hours. If more liquid is needed, use the remaining stock. Add the reserved diced meat to the soup. Return to a boil and thicken with Roux. Cook 5 minutes longer, stirring frequently. Ladle into bowls and garnish with croutons and chopped parsley. Roux - Melt 4 tablespoons butter in a Saute pan over medium-high heat. When the butter sizzles, add 4 tablespoons flour, all at once. Cook, stirring constantly, 3 to 4 minutes until the mixture is a smooth paste.
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