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Ingredientes
- 2 x to 4 pounds of any kind of beans (a mix of many kinds of beans, peas, and lentils is wonderful) Water for soaking
- 1 x to 2 Tbsp. butter
- 1 x to 2 onions, minced
- 1 x to 2 carrots, sliced
- 1 x bay leaf, crushed
- 4 x to 6 sprigs of parsley, minced Sage - generous healthy pinch Thyme - generous healthy pinch
- 4 x to 6 cloves of garlic, minced Meat*
- 2 x to 4 cans (10 3/4 ounces each) chicken or possibly beef broth Water - 2 qts for each lb. of beans musty sherry
Direcciones
- Soak beans in a large pot of water overnight. Drain and rinse. Use the smaller number of ingredients for 2 pounds of beans and the larger number for 4 pounds of beans. In a large skillet, at medium-low heat, cook together butter, onions, carrots, and garlic till veggies are softened and onions are golden brown. Don't allow them to brown. Into the large pot of beans add in the cooked vegetables, all the remaining ingredients and the amount of water necessary for the amount of beans used. Bring to boiling. Reduceheat. Cook at least 4 hrs over low heat. Remove Bay Leaf before serving.
- Splash each serving with a musty sherry, if you like.
- *Note: Any kind of meat can be added to this soup. Leftover roasted chicken, bacon, Spam, ham, warm dogs, roast beef, sausages, ham hocks whatever you have on hand - and as much as you wish to add in.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 4g | |
| Calories 13 | |
| Calories from Fat 3 | 23% |
| Total Fat 0.33g | 0% |
| Saturated Fat 0.09g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1mg | 0% |
| Potassium 21mg | 1% |
| Total Carbs 3.0g | 1% |
| Dietary Fiber 1.1g | 4% |
| Sugars 0.0g | 0% |
| Protein 0.3g | 0% |
