Country-Style Cranberry Bean SoupContributed by: Sheryl & Mel LondonA hearty meat soup. Easy to prepare and wonderfully delicious.
Directions
Put trimmed meat in a nonstick skillet, sprinkle with black pepper and saute over medium heat until browned on all sides. Transfer to a 4-5 quart Dutch oven or stockpot.
In the same unwashed skillet, saute onions over medium heat for 2-3 minutes; add the garlic and cook 1 minute more. Add the green or sweet red pepper if using and stir, cooking 2-3 minutes more. Transfer the mixture to the Dutch oven. Add some of the water to the skillet and stir, cooking and scraping whatever brown bits remain in the skillet. Add to the meat and vegetables along with the remaining water and the dry beans. Bring to a boil and boil 2 minutes, then lower heat to a simmer. Add thyme, parsley, bay leaf and hot chili pepper. Cover and simmer for 1-1/2 hours, stirring occasionally. Remove and discard bay leaf and the hot chili pepper pod. Add salt and pepper to taste if needed. Makes 8 servings. |
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