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| 1 x ca. 450 g | Dry navy beans; rinsed well |
| 5 ca. 1 Liter | Water to cook beans |
| 1/4 Tasse | Plus 2 teaspoons chicken soup base (not bouillon) |
| 1 | Cooked ham hock |
| 1 Teelöffel | thyme dried |
| 4 Tasse | Cut-up onions; carrots and celery (equal parts of each) |
| 4 Tasse | Diced raw potatoes; peeled |
| 1 x ca. 450 g | Short-cut frozen green beans |
| 1 1/2 x ca. 450 g | Smoked kielbasa; diced |
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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.
Milwaukee Journal Sentinel. All rights reserved. Mc formatting by bobbi744@sojourn. Com
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