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Lynn Soup
Recipe By: Lynn Webb
Serving Size: 24
Amount Measure Ingredient Preparation Method
2 pounds ground pork lean browned
1 pound ground beef, lean
1 pound polish sausage links cut in 1/2" pieces
1 pound pinto beans soaked overnight
1 pound navy beans soaked overnight
32 ounces tomato wedges, canned chopped
36 ounces v-8® vegetable juice
48 ounces beef broth
1 1/2 pounds onions sliced
1/4 pound celery chopped
1/4 pound green pepper seeded and chopped
1 1/2 pounds frozen corn kernels
1/4 pound green onions chopped
1/2 cup potato flakes to thicken
1 ounce garlic cloves minced or pressed
salt and pepper to taste
1 teaspoon oregano
1 teaspoon basil
1/2 teaspoon cumin
1 teaspoon Tabasco sauce to taste
water to maintain volume
1. Brown the ground meats together with salt and pepper.
2. Slow Boil all meats with beans, in broth for 1 hour. Add additional water to maintain original volume.
3. Add all vegetables, juice, and seasonings except corn and potato flakes, and slow boil for 1 hour. Add additional water to maintain original volume.
4. Add corn and simmer 30 minutes. Taste for correct seasoning and keep the broth level up.
5. Just before serving, thicken with potato flakes as necessary.
Serve with crackers, Hearty Jalapeno Cornbread, Grandmother's Hot Rolls, or serve over steamed white rice.
EXPERIMENT!
Variations and Additions:
1. Substitute or add crisp bacon pieces, breakfast sausage (lean), Smoked ham or pork chops, chili or stew meat. Andouille sausage, tasso, or other cured meats. Hormel Little Sizzlers sausages can be cut into 1/5ths and browned and they become little sausage meat balls. The kids like these.
2. Additional veggies, like carrot slices, jalapeno peppers, pablano pepper strips, or chopped green chilis.
3. Other liquids, like tomato or carrot juice. Chicken broth.
4. Additional seasonings, like cajun spice, or chili seasoning. Worcestershire sauce, Trappy's Red Devil sauce. A-1 Steak sauce.
5. Starches like Pasta, rice, barley or steel cut oats. (If you use pasta or rice, add it at the corn time listed above or they will get too saturated with the liquids. Also, if you add dry starches like these, be sure to add additional water to compensate.
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Notes: There are about 24 - 12ounce servings in this recipe. Each one is a 4-block meal.
Okay. So maybe this is more rightfully called "Kitchen Sink Soup", as in, "everything but...." But all the friends and family come in expecting Lynn Soup, no matter what it's made of. This is the basic recipe (as best as it can be determined), but feel free to add any of the list of alternate or additional ingredients listed below. -- or anything else your family and friends like.
Per serving (excluding unknown items): 261 Calories; 7g Fat (23% calories from fat);
13g Protein; 39g Carbohydrate; 14mg Cholesterol; 770mg Sodium
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Copyright (C) 1999, Lynn Maupin Webb
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