Recipes

Mike’s Potato Bean Soup

Mike O’Brien

4 c chicken or vegetable stock                                

4 c potatoes, peeled/chopped

2 carrots, peeled/chopped                                      

2 celery stalks, washed/chopped

4 cloves garlic, chopped                                            

2 c chopped ham or smoked sausage

3 strips bacon, browned and chopped up        

½ c extra virgin olive oil

1 c prepared quinoa                                                    

1 c ice water with corn starch dissolved

1 T thyme                                                                          

1 T rosemary

1 T pepper

2 c lima or navy beans, dry soaked/prepared or canned

Prepare chicken or vegetable stock in large pot and bring to a simmer. Brown bacon strips in a skilled and chop up, add ham or smoked sausage and mix, set aside. Add chopped celery, carrots, garlic into bacon grease skillet and sauté with olive oil. Add chopped potatoes to simmering stock. Add sautéed vegetables to potato stock base. Add the meat to stock base and continue to simmer ½ hour. Add thyme, rosemary, and pepper. Dissolve corn starch in ice water and add to pot and continue to simmer and thicken. Add prepared quinoa to good consistency. Simmer until done – YUM! Vegetarian option: use veg stock and remove bacon/meat ingredients.