Creamed cranberry bean soup

8 Servings

Quantity Ingredient
½ pounds Dried cranberry beans
1 pounds Kolbasz
4 quarts Water
4 Peppercorns
½ Onion; diced
1 tablespoon Bacon drippings
1 tablespoon Flour
1 Onion; minced
½ pint Sour cream
1 tablespoon Flour

ROUX

THICKENER

Wash beans. Soak overnight and cook with kolbasz in a soup kettle along with onion and salt and peppercorns to taste. When beans and meat are cooked, make roux: Brown roux ingred. til brown in color and add 1 c. water; bring to a boil. Add this to soup and cook about 5 minutes until soup comes back to a boil. Take ½ pt. sour cream which is at room temperature.

Mix in 1 tb. flour to thicken. To sour cream, add hot soup, 1 tablespoon at a time, and mix well until cream is thinned, then add to hot soup (prevents curdling). Bring back to gentle boil, then turn heat off.

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