 |
 US Regional - Oregon Trail Soup (North Dakota)
adapted from Culinaria United States
|
Description
|
|
|
|
Ingredients
|
- 4 Ounces Navy Beans -- Cooked
- 4 Ounces Anasazi Beans -- Cooked
- 4 Ounces Pinto Beans -- Cooked
- 4 Ounces Black Beans -- Cooked
- 4 Ounces Kidney Beans -- Cooked
- 2 Tablespoons Olive Oil
- 1 Large Onion -- Chopped
- 6 Stalks Celery -- Chopped
- 3 Large Carrot -- Chopped
- 4 Cloves Garlic -- Chopped
- 2 Medium Bay Leaf
- 7 Cups Chicken Stock
- Salt And Pepper -- To Taste
|
|
Directions
|
Saute in oil, onion, celery, carrots and garlic until browned. Add beans, bay leaves, and stock. Bring to a boil, cover and reduce heat, simmer for 20 minutes. Season with salt and pepper, remove bay leaves and serve.
|
|
Serves
|
4
|
|
Time to Make
|
0:00
|
Disclaimer: Most of the recipes on this site have been changed from the original. We encourage you to purchase the originals, since they often include better directions and you'll be benefitting the author of the recipe.
|
|
Printer version