THE DEVIL'S CAULDRON SOUP
Bean soup with a kick. Note the 3 quarts of chicken broth or water must total 3 quarts of liquid. It can be all broth, all water or a mix of both but must only equal 3 quarts of liquid.
Provided by drhousespcatcher
Categories < 60 Mins
Time 1h
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the sausage in the pan and brown. Let cool.
- Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and onion. Allow to cook 7 to 8 minutes, stirring occasionally.
- Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock and bay leaves. Turn up the heat and bring it to just under a boil, (skim as necessary). Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
- When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip, carrot and kale. Cook until the potato is just tender, (about 45 minutes). Cut the sausage into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup.
- Shred the beef apart and add it back to the soup. Season with salt an pepper to taste and serve.
- Time is way off here.
Nutrition Facts : Calories 564, Fat 26.8, SaturatedFat 8.9, Cholesterol 54.4, Sodium 848.2, Carbohydrate 52.8, Fiber 10.9, Sugar 10.3, Protein 29.1
GREEN CAULDRON BROCCOLI SOUP
Steps:
- Drizzle some olive oil into a heavy-bottomed pot set over medium heat. Add the onion, garlic and some salt and pepper and cook until tender, 3 to 4 minutes. Pour in the chicken stock and half-and-half and bring to a simmer. Add the broccoli and cook until tender. Using an immersion blender, puree the soup until smooth. Stir in the herbed cheese and the Monterey Jack and let melt. Serve warm.
CAULDRON OF BUBBLING CHEESY BEAN SOUP
Steps:
- Saute ground beef in a soup pot over medium high heat until browned, about 5 to 7 minutes. Add canned cheese soup and water and bring to a very gentle simmer. Add the cheese with jalapeno peppers, and stir until melted. Remove from heat. Stir in beans and salsa and bring back to a simmer. Cut off tops of each loaf of bread, and reserve for later. Carefully hollow out center of each loaf leaving 1 1/2-inch shell. Spoon soup into hollowed out bread, allowing some to spill over top of bread cauldron as if bubbling, and replace top of the loaf. Serve hot.
DEVIL'S PUNCH
Make and share this Devil's Punch recipe from Food.com.
Provided by Alia55
Categories Beverages
Time 10m
Yield 1 serving(s)
Number Of Ingredients 5
Steps:
- Pour the ingredients in a cocktail shaker with ice.
- Shake well.
- Strain into a sour or highball glass.
Nutrition Facts :
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