Jail House soup

~ JAIL HOUSE SOUP ~



11 OZ ITALIAN SAUSAGE, GROUND
1 WHOLE ONION, CHOPPED
4 STALKS CELERY, DICED
1 CAN NAVY BEANS
1 CUBE CHICKEN BULLION
1 SMALL FROZEN BOX LEAF SPINACH
1 TABLESPOON LEMON JUICE
3 OZ PARMESAN CHEESE, GRATED
1 ¼ TABLESPOON GARLIC, CRUSHED
6 ½ CUPS WATER
TO TASTE PEPPER
TO TASTE THYME, FLAKED


1. COOK SAUSAGE OVER MEDIUM HEAT. ADD ONION AND CELERY WHEN SAUSAGE BEGINS TO LOSE SOME OF ITS FAT. CHOP/STIR THE MEAT TO BREAK IT INTO SMALL PIECES.

2. DRAIN AND RINSE BEANS. RESERVE APPROX ¼ OF THE BEANS FOR STEP 3. ADD REMAINING BEANS, 5 ½ CUPS WATER, BULLION, PEPPER, THYME AND GARLIC TO THE SAUSAGE MIXTURE. BRING TO A BOIL THEN REDUCE HEAT TO A SIMMER.

3. PUREE REMAINING BEANS AND WATER (1 CUP). ADD THIS TO THE SAUSAGE MIXTURE. BRING TO A BOIL AGAIN, REDUCE HEAT AND SIMMER FOR APPROX 15 MINUTES.

4. THAW AND SQUEEZE ALL THE WATER OUT OF THE SPINACH. CHOP AND ADD TO SAUSAGE MIXTURE. STIR IN LEMON JUICE. COOK UNTIL MIXTURE REACHES A TEMP OF ABOUT 165 DEGREES F.

5. EVENLY SPRINKLE PARMESAN CHEESE OVER THIS SOUP, JUST PRIOR TO SERVING TO 4 - 6 PEOPLE.

~ ENJOY ~

posted by mntnbunni@comcast.net