Shirley Walker's Great Northern Bean & Swiss Chard (Spinach) Soup Recipe
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Category: |
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Ingredients: |
Ingredients: 2 onions (chopped or sliced)
3 cloves Garlic (crushed)
2 stalks celery (chopped)
1/2 each bell pepper -green,red,yellow, orange (chopped)
4 Tbles Olive Oil
1/2 Stick Butter
2 Qts Smoked Chicken Stock
2-3 C Great Northern Beans (Soak for 1-2 hours)
1 bunch Swiss Chard or Spinach (chopped)
4 medium tomatoes (chopped) or 1 can chopped (optional)
2 dashes Liquid Amino
1/4 tsp (dash) cayenne pepper
Cheese Cloth & String
2- 3" pces Fresh rosemary
4-5 Leaves Fresh basil
4-5 Leaves Fresh sage
1/4 Sheet Seaweed (break up into small pieces)
2 C smoked Sausage, ham, Chicken or Turkey (optional)
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Directions: |
Directions:Make a spice bag by placing the rosemary, basil, and sage onto cheese cloth. Pull the sides together and tie with string. Wash the Beans, then soak them in water with garlic powder. In a large, pot Sauté onions, bell peppers, celery, and garlic in 1/2 of the olive oil and 1/2 of the butter. Pour in the chicken stock. Drain the beans and put into stock pot and allow to cook until beans are soft. In remaining olive oil and butter stir fry swiss chard or spinach about 1-2 minutes until done. Pour off juice. Add vegetable to the Great Northern Beans. Mix in very well. Add the tomatoes and remaining ingredients. Let simmer for 30 minutes. To thicken the pot liquer, extract 1/2 cup liquid from the beans; add enough corn starch to make a loose paste. Add this to the bean pot. Enjoy!
May also add 1 can of whole kernel corn drained and 1 large carrot the last 30 minutes. |
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