JJan Merrifield was telling me about this really tasty soup she made recently. Jan said "the recipe came from my friend Donna Harrison. It's one of those recipes you can add to or take away from depending on your taste preference - I added carrots for color as much as for flavor."
Being a soup lover myself and this being a hea11y cold weather soup, I also added some diced, peeled red potato and tossed a bay leaf in the broth. Serve with thick slabs of hot buttered bread, or hot from the oven Beer Bread; or maybe some old fashioned cornbread. Donna's Hearty
Donna’s Hearty Bean Soup
Donna Harrison, PC, OK
submitted by Jan Merrifield, PC, OK
3 to 4 cans Swanson Chicken Broth
2 cups chopped Onion (2 onions)
2 cups chopped Celery
1 cup diced Carrots
1-pound package Smoked Sausage, sliced into thin rounds
3 to 4 cans Great Northern Beans
1 1-pound Pre-cooked Hormel Pork Roast, cubed
Salt and Pepper to taste
Pour chicken broth into a good size stock pot, bring to a boil and add chopped onion, celery and carrots. Reduce heat to simmer and cook until vegetables are tender.
While vegetables are cookin g, broil sausage rounds till browned on each side; remove and drain off excess grease in paper towels. Set aside.
Add sausage, beans and pork; adjust seasonings and simmer until thoroughly heated.
Serves 8.
Most of you have probably heard of Beer Bread. For those of you who've never fixed it, you' re really missing out on an easy hot bread that' ll bring raves from your family and friends.
Beer bread consistency is a lot thinner than regular yeast dough and its general appearance is bumpy and rough looking. The crust won 't be as smooth as regular bread but the flavor, texture and fresh bread aroma will make Beer Bread a staple in your household.
Basic Beer Bread
3 cups Self-Rising Flour
3 tablespoons Granulated Sugar
12-ounce can Beer, room temperature
1 Egg, slightly beaten
Butter
Mix the flour and sugar together. Thoroughly blend in the beer and egg. Pour into a buttered or vegetable sprayed 1-pound loaf pan. Bake at 350 degrees for 80 minutes. After baking 50 minutes, butter the loaf's top. Continue baking for the final 30 minutes. Best when served hot.
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