Ortmann's no place restaurant german bean and sausage soup

16 Servings

Ingredients

Quantity Ingredient
1 pounds Dry navy beans; rinsed well
5 quarts Water to cook beans
¼ cup Plus 2 teaspoons chicken soup base (not bouillon)
1 Cooked ham hock
1 teaspoon Dried thyme
4 cups Cut-up onions; carrots and celery (equal parts of each)
4 cups Diced raw potatoes; peeled
1 pounds Short-cut frozen green beans
1½ pounds Smoked kielbasa; diced

Directions

Pat Ward, Eagle, requested the recipe for Bean and Sausage Soup served at Ortmann's No Place Restaurant, Oconomowoc. Ward wrote: "We have lunch as often as we can at Ortmann's No Place. Their food is wonderful." Vera Ortmann, owner, sent the recipe. Soak beans in water in 6-quart pot overnight. Drain water from beans, then add 5 quarts water to beans. Add chicken base, ham hocks and thyme. Bring to boil, then simmer 1 to 11/2 hours or until beans are almost done. Remove ham hocks and set aside to cool. Add onions, carrots, celery and potatoes. Cook 10 to 15 minutes or until vegetables are almost done. Add green beans. Remove meat from ham hocks and add to soup along with sausage. Simmer until green beans are done and meat is heated through, about 10 minutes. If soup is too thick, add additional water. Makes about 1 gallon.

Copyright 1996, the

Milwaukee Journal Sentinel. All rights reserved. MC formatting by bobbi744@...

Posted to MC-Recipe Digest V1 #818 by Roberta Banghart <bobbi744@...> on Sep 28, 1997

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