Joined Jan 2003
4K Posts | 0+
South Carolina
Here is a soup that my mom used to make. There are many variations of it, but you'll get the idea from the below version...
6 cups water
2 1/2 tsp. salt
2/3 cup dry red kidney beans
2 cups torn fresh kale
1 lb. beef shank bones
2 cups peeled & cubed potatoes
8 oz. chorizo (or italian sausage)
2 cups coarse chopped cabbage
2/3 cup dry split peas
black pepper to taste
In dutch oven, combine water and kidney beans.
Bring to boil, simmer 2 minutes.
Remove from heat, cover and let stand 1 hour.
In skillet, brown shanks and sausage.
Stir into beans with peas and salt.
Bring to boil, cover and simmer 2 hours.
Remove shanks, cube meat and return to pan.
Add kale, potatoes and cabbage.
Simmer covered 25 to 30 minutes.
Serves 8-10.
6 cups water
2 1/2 tsp. salt
2/3 cup dry red kidney beans
2 cups torn fresh kale
1 lb. beef shank bones
2 cups peeled & cubed potatoes
8 oz. chorizo (or italian sausage)
2 cups coarse chopped cabbage
2/3 cup dry split peas
black pepper to taste
In dutch oven, combine water and kidney beans.
Bring to boil, simmer 2 minutes.
Remove from heat, cover and let stand 1 hour.
In skillet, brown shanks and sausage.
Stir into beans with peas and salt.
Bring to boil, cover and simmer 2 hours.
Remove shanks, cube meat and return to pan.
Add kale, potatoes and cabbage.
Simmer covered 25 to 30 minutes.
Serves 8-10.
