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Wolfgang Puck Recipe Contest Course Main Ingredient Cuisine Specialty Cooking |
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Any day bean soup
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Great way to get rid of leftovers without having to eat the same thing each night. Can be used for any leftover, precooked, meat.
1 1/2 hour 6 - 8 10 oz. servings Ingredients 1 whole onion 3 stalks of celery 1 clove of garlic salt & pepper 1 bay leaf 1 small hot pepper I like cubanels 2 cans great northern beans 10 ounces of meat I used two leftover porkchops but steak or chicken is fine too. Anything with bones is best. 2 tablespoons of olive oil 6 - 8 cups of water Directions Medium chop the whole onion, celery stalks and pepper. Put your pot on medium heat, add oil and veggies. Let onion and celery sweatsweating means the onion turn translucent for 10 min. While sweating, open cans of beans and rinse with water in can. Then set to side. At end of 10 min add garlic, water, leaf and a little salt. You can add your meat and one can of beans too. Let cook for 1 hour. You may want to add the other can but don't. If you do you'll cook all the beans away and the soup will lose some of it's consistence. At end of hour add the other can and cook for remaining half hour. Salt & pepper to taste and enjoy. That's it! Let's eat!
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