OK, back to soup. This not low carb, but it is full of fiber and protein and flavor. Really great in the dark dead of cold winter. I ate it without any bread or crackers, but my husband indulged in both. He's allowed. Either way, it is delectable.
Three Bean and Brat Soup
1 lb. dry navy beans
1 cup dry baby lima beans
1 cup dry red kidney beans
2 TBS. olive oil
2 TBS. butter
1 medium onion chopped
1 medium red and 1 medium green bell peppers chopped
2 cloves garlic minced
1 quart chicken broth
3 TBS. brown sugar (I use the Splenda blend)
1/4 tsp. ground cloves
1 29 oz. can or 2 15 oz cans diced tomatoes
2 6 oz. cans tomato paste
1 package brats (I use Johnsonville uncooked)
salt and pepper taste
In a large, at least 6 quart, pot prepare the beans either by an overnight soak or a quick soak. I prefer the quick soak, then rinsing the beans really well. It seems to reduce the gassiness. After the beans are soaked and rinsed, add enough liquid to cover the beans well. I use about half chicken broth and half water. Heat to boiling and reduce to simmer. While the beans are simmering, cook the brats and then cool while sauteing the onions, peppers and garlic in the the oil and butter. You can also substitute precooked brats, smoked sausage, kielbasa, or any turkey type sausage. The cooking police will not be there to check. After the sausage is cooled chop it into bite size pieces. Add the sausage, onions, peppers, garlic, brown sugar, and cloves to the beans. Heat to boiling, cover and simmer for an hour. Add the tomatoes, tomato paste, salt and pepper, cover again and simmer for another 30 minutes or until the beans are tender. And there, you have a seriously yummy soup. I put all self control aside and had two bowls. Oh, and if you are like my hubby and I, this is way to much soup to eat at one time. So we freeze part of it for later. Great time saver for crazy days! Enjoy!
1 lb. dry navy beans
1 cup dry baby lima beans
1 cup dry red kidney beans
2 TBS. olive oil
2 TBS. butter
1 medium onion chopped
1 medium red and 1 medium green bell peppers chopped
2 cloves garlic minced
1 quart chicken broth
3 TBS. brown sugar (I use the Splenda blend)
1/4 tsp. ground cloves
1 29 oz. can or 2 15 oz cans diced tomatoes
2 6 oz. cans tomato paste
1 package brats (I use Johnsonville uncooked)
salt and pepper taste
In a large, at least 6 quart, pot prepare the beans either by an overnight soak or a quick soak. I prefer the quick soak, then rinsing the beans really well. It seems to reduce the gassiness. After the beans are soaked and rinsed, add enough liquid to cover the beans well. I use about half chicken broth and half water. Heat to boiling and reduce to simmer. While the beans are simmering, cook the brats and then cool while sauteing the onions, peppers and garlic in the the oil and butter. You can also substitute precooked brats, smoked sausage, kielbasa, or any turkey type sausage. The cooking police will not be there to check. After the sausage is cooled chop it into bite size pieces. Add the sausage, onions, peppers, garlic, brown sugar, and cloves to the beans. Heat to boiling, cover and simmer for an hour. Add the tomatoes, tomato paste, salt and pepper, cover again and simmer for another 30 minutes or until the beans are tender. And there, you have a seriously yummy soup. I put all self control aside and had two bowls. Oh, and if you are like my hubby and I, this is way to much soup to eat at one time. So we freeze part of it for later. Great time saver for crazy days! Enjoy!
1 comment:
Oh that looks so good. I'm going to try it and figure out points.
Post a Comment