October Recipe Club: Soups Submitted By: Danielle Bodmer
2 cans (15 oz) black beans, drained
1 1/2 c. chicken broth
2 c. water
1 c. chopped onion
1 c. chopped celery
1 c. chopped carrots
4 cloves garlic, minced
1 t. coriander
1/4 t. salt
1/4 t. red pepper
8 oz. polish sausage, chopped
Sour Cream
Snipped Parsley
In a large pan, combine beans, broth, water, vegetables, & spices. Bring to boiling; reduce heat. Cover & simmer 15 minutes. Add sausage & heat through. Garnish with sour cream and parsley.
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