INGREDIENTS:
(VEG STYLE ELIMINATE SOUP BASE, CHICKEN, HAM BONE AND USE VEG BASE
bone left over from ham dinner;
one pound of dry navy beans covered in 3 qts of water over night
(VEG STYLE ELIMINATE
THE CHICKEN BASE AND HAM BONE AND ADD 2 TAB OF
PENZEYS VEG BASE OR EQUIV OR A BOX OF VEG STOCK)
3 qts of water
4 carrots minced
3 onions minced
3 stalks of celery minced
4 cloves garlic smashed
2 tbls Millers or equiv soup base
1/2 tsp pepper
3 tab sugar
salt if necessary to taste (ham and soup base has salt in it)
1. remove beans and set aside covered with plastic and put the ham bone
in the large pot containing 3 qts of water with chicken base and cook for
1 1/2 hrs covered
. to the stock, add beans, carrots, onions, celery, garlic, sugar, pepper
and simmer in covered pot using a defuser between the pot and the flame
( add additonal water if necessary)
4. taste for flavor and salt
5. will serve 6 to 9 or 10 generously
(VEG STYLE ELIMINATE SOUP BASE, CHICKEN, HAM BONE AND USE VEG BASE
bone left over from ham dinner;
one pound of dry navy beans covered in 3 qts of water over night
(VEG STYLE ELIMINATE
THE CHICKEN BASE AND HAM BONE AND ADD 2 TAB OF
PENZEYS VEG BASE OR EQUIV OR A BOX OF VEG STOCK)
3 qts of water
4 carrots minced
3 onions minced
3 stalks of celery minced
4 cloves garlic smashed
2 tbls Millers or equiv soup base
1/2 tsp pepper
3 tab sugar
salt if necessary to taste (ham and soup base has salt in it)
1. remove beans and set aside covered with plastic and put the ham bone
in the large pot containing 3 qts of water with chicken base and cook for
1 1/2 hrs covered
. to the stock, add beans, carrots, onions, celery, garlic, sugar, pepper
and simmer in covered pot using a defuser between the pot and the flame
( add additonal water if necessary)
4. taste for flavor and salt
5. will serve 6 to 9 or 10 generously
No comments:
Post a Comment