Kielbasa and Black Bean Soup

Kielbasa and Black Bean Soup

INGREDIENTS

• bone from a 4-5 lb pork (picnic) shoulder
• parsnips
• carrots
• 1 Polish kielbasa link
• celery
• 3 large onions, quartered
• 1 1/2 cup black beans
• 1/2 cup fresh thyme
• 8 sprigs fresh rosemary
• 5 bay leaves
• 1/2 cup fresh basil
• salt and pepper
• 1/2 cup parsley

DIRECTIONS

Bring 8-10 cups of water to a boil and add the soup's base, which contains the 2 quartered onions, 4 cloves of whole garlic, large pieces of parsnip, carrot and the fresh herbs, which can be added in without cutting.

Cook for 40 minutes and strain broth, preserving the pork bone and any meat that has fallen off the bone.  You can also preserve the carrots and add the broth with meat and carrots back to the pot.

Add 3 carrots, 4 celery stocks, 1sliced parsnip 1 quartered onion, 2 bay leaves and bring to a boil for 10 minutes.

Add the quartered slices of kielbasa and the black beans, which have been soaked according to packaging instructions.  Add two cups of water and bring to a boil for 30 minutes.

Reduce heat to medium and cook for 1 hour.  Remove pork bone before serving.

-Derek