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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



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