wilkes

I did this soup the other day and it is really good. It is even better the next day. I used diced tomatoes and a left over pork chop.

Dang.. that looks good Boone. I'd leave the pork chop whole and watch them fight over it

Two Bean Soup

3 carrots (sliced)
2 stalks celery (diced)
1 med. yellow onion (fine dice)
4 chicken bouillon cubes
7 cups water
28 oz can whole tomatoes
15.5 oz can Hanover Black Beans (Rinsed and drained)
15.5 oz can Hanover Light Red Kidney Beans (Rinsed and drained)
8.75 oz can Del Monte Canned Corn (Drained)
Half of green pepper (Bite sized pieces)
Half of red pepper (Bite sized pieces)
1 large pork chop
Salt and pepper to taste.

Bring water to boil.
Add bouillon cubes.
Add carrots, celery, and onions.
Cook about 5 mins to soften.
Brown both sides of pork chop in small pan.
Cut pork chop into small pieces.
Add both cans of beans.
Add corn.
Add tomato juice from can.
Cut tomatoes and add to mixture.
Add green and red pepper.
Add pork chop.
Bring to boil.
Reduce heat.
Simmer 20 minutes.

* The red pepper adds a sweet flavor to this recipe.
* A fine dice to the onion adds flavor without large pieces.
* Canned corn adds a crunch that frozen does not have.
* Try the recipe with chicken or sausage instead of pork chop.

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