Saturday, November 18, 2017

Adi's Bean Soup


Ingredients:
1
lb
smoked pork neck bone
8
small
baby carrots sliced
1
medium
finely chopped red onion
4
large
finely chopped garlic cloves
1
large
bay leaf
2
15-oz
beef stock or water
2
Tbs
butter
1
¼ cup
half and half or milk
1
tsp
mild or hot Hungarian paprika
3
Tbs
flour
1
Tbs
fresh parsley, chopped
1
medium
parsnip, finely chopped
1
15-oz
can of peas
1
15-oz
can of kidney beans
1
15-oz
can of navy beans
1
4 ounces
real bacon bits
salt to taste
Preparation
1
Place neck bones in a medium saucepan and cover and boil for 40 minutes.
2
Remove bones from the pan cool slightly.
3
Remove meat from bones discard fat, skin, bones, and chop up the meat.
4
Add the meat, beans, pepper, paprika, bacon beets, carrot, onion, peas, garlic, bay leaf, parsley, and the parsnip in to the some saucepan.
5
Add water or beef stock to cover 2 inches above the beans.
6
Bring to a boil, reduce to a simmer and cook, partially covered, until beans are tender, 2 to 2 1/2 hours, stirring occasionally and adding additional water or broth to make sure beans are covered.
7
In a small skillet, sauté 2 tablespoons chopped red onion in butter until they are translucent. Add paprika and the flour, stirring and cooking for 1 minute. (careful not to burn the paprika)
8
Add to the soup, with a coder cup of half and half or milk, bring to a boil and simmer 14 more minutes, stirring frequently.
9
Add salt to taste.
10
Serve with fresh bread
Degree of Difficulty
Degree of Difficulty: Very Easy
Cooking Times
Preparation Time: 15 minutes
Cooking Time: 20 minutes
Inactive Time: 2 hour and 45 minutes
Total Time: 3 hours

Servings: 6
Yield: 6
Amount Per Serving
Serving
Calories
2710.98
Calories From Fat (24%)
657.15
% Daily Value
Total Fat 74.71g
115%
Saturated Fat 31.46g
157%
Cholesterol 178.82mg
60%
Sodium 4384.28mg
183%
Potassium 6353.54mg
182%
Total Carbohydrates 390.12g
130%
Fiber 108.92g
436%
Sugar 61.76g

Protein 134.77g
270%

Tuesday, August 22, 2017