Tuesday, April 20, 2010

Camfire Sausage and Potato Soup

1 can (15 ½ oz.) dark kidney beans, rinsed and drained

1 can (14 ½ oz.) diced tomatoes, undrained

1 can (10 ½ oz.) condensed beef broth, undiluted

8 oz. kielbasa sausage, cut lengthwise into half, then crosswise into ½-inch pieces

1 large baking potato, cut into ½-inch cubes

1 medium green bell pepper, diced

1 medium onion, diced

1 teaspoon dried oregano

½ teaspoon sugar

1 to 2 teaspoons ground cumin


Combine all ingredients, except cumin, in 12" dutch oven. Cover and cook with 12 charcoals on the bottom and 10 on top, one hour or until potatoes are soft. Stir in cumin; serve.

Serves 6

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