TURNIP TRUCK SOUP WITH MIXED BEANS by CHEF DAN:
Serves 30-40
INGREDIENTS:
5 onions, chopped
6 carrots, sliced
6 stalks of celery, chopped with leaves
13 cloves garlic, sliced
5 cups green beans, trimmed and snapped
6 cup dried mixed beans, soaked overnight
6 turnips, cubed
8 new potatoes, cubed
1 head cabbage, finely shredded
2 tablespoons olive oil
Salt and pepper to taste
DIRECTIONS:
1. Drain died beans.
2. Add to stock pot with enough liquid to cover the beans.
3. Bring to boil, and simmer for about 2 hours or until beans are soft.
4. Heat the oil in a skillet over medium-high heat.
5. Add the onions, celery and garlic, and sauté for about 5 minutes, stirring frequently.
6. Then in the pot with cooked beans add the vegtables from the skillet along with the carrots, green beans, turnips, potatoes, and cabbage.
7. Bring to a boil and let simmer for about 1 hour, or until vegetables are a desired tenderness.
8. Season with salt and pepper.
ENJOY DAN:
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