 |
Prep Time: 30 Minutes Cook Time: 150 Minutes |
Ready In: 180 Minutes Servings: 6 |
|
The Glory of Southern Cooking Ingredients:
2 cups dried kidney beans |
2 quarts chicken broth |
1 onion, chopped |
1 small green bell pepper, chopped |
1 -2 garlic clove, minced |
1/2 cup diced lean country ham (or tasso ham) |
2 teaspoons chili powder |
1 teaspoon dried oregano |
salt |
fresh ground black pepper |
Directions:
1. Add beans to a bowl with enough water to cover; let soak overnight.
2. Drain, rinse, and pick over beans; place in a large soup pot; add in broth.
3. Bring to a boil, decrease heat to low, cover, and simmer 1 hour.
4. Add all the remaining ingredients to the pot; bring soup back to a simmer, cover, and cook 2 hours.
5. In a blender or food processor, puree about 1/4 of the soup, return to the pot, and stir well.
6. Heat the soup thoroughly and serve in soup bowls.
|
|