* 24 ounces smoked beef sausage (I like using Conecuh sausage)
* 16 ounces ham steak
* One large onion coarse dice
* One large bell pepper coarse dice
* One large poblano pepper coarse dice
* Two ribs celery
* 20-25 baby carrots cut in half
* 2 oz. olive oil or one T. of bacon grease
Sauté all of the above items until vegetables are cooked.
* One 32 oz box of chicken bone broth
* One 14.5 can chicken broth
* One 14.5 oz can of tomatoes
* Two t. cayenne
* Two t. onion powder
* Two t. garlic powder
* Two t. chipotle
* One bay leaf
* Three chicken bouillon cubes
* One t. salt
* One ½ t. black pepper
* Two T. dried parsley
* 2 or 3 cups water
Simmer for 30 minutes then add the following ingredients:
* One 16 oz can of pinto beans
* One 16 oz can of garbanzo beans
* One 16 oz can of large butter beans
* One 16 oz can northern beans
* One 16 oz can crowder peas
* One 16 oz can dark red beans
* One 8.5 oz can English peas
* One 16 oz can of corn
* One lb. of red potatoes (golf ball size, quartered) or 1½ cups of Uncle ben’s rice
Simmer all of the above for 30 minutes or until potatoes are cooked. If using the rice leave the lid on the pot 30 minutes after removing from the heat. Remove the bay leaf and serve. Makes nearly 8 quarts.
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* 24 ounces smoked beef sausage (I like using Conecuh sausage)
* 16 ounces ham steak
* One large onion coarse dice
* One large bell pepper coarse dice
* One large poblano pepper coarse dice
* Two ribs celery
* 20-25 baby carrots cut in half
* 2 oz. olive oil or one T. of bacon grease
Sauté all of the above items until vegetables are cooked.
* One 32 oz box of chicken bone broth
* One 14.5 can chicken broth
* One 14.5 oz can of tomatoes
* Two t. cayenne
* Two t. onion powder
* Two t. garlic powder
* Two t. chipotle
* One bay leaf
* Three chicken bouillon cubes
* One t. salt
* One ½ t. black pepper
* Two T. dried parsley
* 2 or 3 cups water
Simmer for 30 minutes then add the following ingredients:
* One 16 oz can of pinto beans
* One 16 oz can of garbanzo beans
* One 16 oz can of large butter beans
* One 16 oz can northern beans
* One 16 oz can crowder peas
* One 16 oz can dark red beans
* One 8.5 oz can English peas
* One 16 oz can of corn
* One lb. of red potatoes (golf ball size, quartered) or 1½ cups of Uncle ben’s rice
Simmer all of the above for 30 minutes or until potatoes are cooked. If using the rice leave the lid on the pot 30 minutes after removing from the heat. Remove the bay leaf and serve. Makes nearly 8 quarts.