Foods like this helped raise generations before us. That is why I am especially excited to bring this old recipe back to our menu.
2 cups navy beans
2 bay leaves
2 lb. smoked ribs or smoked shanks
1/2 olive oil
1 med. onion
3 sticks celery
7 cloves fresh garlic
1/2 teaspoon Hungarian paprika
Black pepper to taste
Here are step-by-step instructions. Enjoy!
If you like eggplant as much as I do, you will definitely love this soup! To make this dish you can pre-bake the eggplant, or if you start with raw eggplant, allow extra cooking time. Invite your kids to help you measure the ingredients!
1/3 cup olive oil
1 med. onion, chopped
1/2 cup carrots, cut into bite-size pieces
1 med. roasted eggplant
4 cloves fresh garlic, chopped
Sea salt & black pepper (to taste)
1/2 tsp. dry oregano
1/2 tsp. dry basil
1/2 cup steal cut oats
5 cups beef broth
2 cups broccoli, cut into bite-size pieces
20 small meatballs (Choose your favorite!)
In a large pot, fry the chopped onion, carrots and roasted eggplant in olive oil. (If your eggplant is raw, add it to the onions and allow extra time to cook until golden brown.) Now add chopped fresh garlic, sea black pepper, oregano, and basil.
After cooking herbs for 2-3 minutes, add oats and 2 cups beef broth. Cook for 10 minutes before adding the additional 3 cups beef broth. Cook for 15 more minutes on med-low. Add broccoli and meatballs. Continue to cook soup on med- low for another 5 minutes.
Rich and creamy, this soup is great for cool fall and winter days. Enjoy!