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Ingredients
- 5 quarts yellow butterbeans, washed and chopped to bite size pieces
- 1 cup white flour
- 6 large potatoes, peeled and cubed
- 1 cup butter
- 1 large onion diced
- water
- 2 minced garlic clove
- 1 carrot, cleaned and shredded
- 5 sticks of celery chopped
- Salt & pepper to taste
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Directions
First prepare vegetables, fill large soup pot about 4 " from the top, set water to boil on high heata nd add vegetables to create a nice vegetable stock. Add seasonings. Let boil for about 20 minutes and turn on medium heat.
Pan fry meat, brown, season and drain off fat if any. Add meat to the pot.
Boil up for a good while maybe about 25 minutes on medium heat. MMM this part smells really good!
To thicken the soup: In a sauce pan, melt the butter in the pan, add the flour and stir it up, it will get thick, as soon is the flour is all blended, take about 4 cups of the hot soup stock right from the pot and pour it in the sauce pan, whisk this together and it will look like a gravy consistency, it will bubble and keep thickening. The thickening is ready to go into the big soup pot. Give the soup a stir and if you like you can add dumplings at this time.
The soup should be ready in about 15 to 20 minutes after thickening.
Note: This is a delicious soup that is craved for. Make lots and accompany it with your best frybread or oven bread. MMMM!
I like mine with buttery oven bread and fresh ground pepper.
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