The Devil'S Cauldron Soup Recipe

Name: The Devil'S Cauldron Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (12 ounce) package dried great northern beans, rinsed, picked over and soaked overnight; 8 ounces length of hot louisiana sausage or 8 ounces other spicy sausage; 3 tablespoons virgin olive oil; 2 tablespoons butter; 6 garlic cloves, peeled and finely diced; 2 habanero peppers, stemmed, seeded and minced; 2 jalapeno chiles, stemmed, seeded and minced; 2 poblano chiles, stemmed, seeded and diced medium; 1 cup yellow onion, minced; 3 quarts chicken stock, and or 3 quarts water; 1/2 lb chunk beef chuck steaks or 1/2 lb seven bone roast, left in one piece, rubbed; with salt and pepper; 1 smoked pork ham hock; 2 bay leaves; salt and pepper, to taste; 1 large new potato, scrubbed and diced into 1 inch pieces; 1 turnip, peeled and diced into 1 inch pieces; 2 carrots, cut into 1/2 inch rounds; 2 cups packed kale, stems cut out, washed and cut in shreds

Servings: persons

1 (12 ounce) package dried great northern beans, rinsed, picked over and soaked overnight
8 ounces length of hot louisiana sausage or 8 ounces other spicy sausage
3 tablespoons virgin olive oil
2 tablespoons butter
6 garlic cloves, peeled and finely diced
2 habanero peppers, stemmed, seeded and minced
2 jalapeno chiles, stemmed, seeded and minced
2 poblano chiles, stemmed, seeded and diced medium
1 cup yellow onion, minced
3 quarts chicken stock, and or 3 quarts water
1/2 lb chunk beef chuck steaks or 1/2 lb seven bone roast, left in one piece, rubbed
with salt and pepper
1 smoked pork ham hock
2 bay leaves
salt and pepper, to taste
1 large new potato, scrubbed and diced into 1 inch pieces
1 turnip, peeled and diced into 1 inch pieces
2 carrots, cut into 1/2 inch rounds
2 cups packed kale, stems cut out, washed and cut in shreds

1
Heat a large, heavy soup pot on medium heat and add the olive oil. Once it is warm lay the sausage in the pan and brown. Let cool.
2
Now working in the same soup pot add the butter. Heat on medium heat and allow the butter to melt. Now add the garlic, chilies and onion. Allow to cook 7 to 8 minutes, stirring occasionally.
3
Drain the soaking beans and add them to the pan. Stir well. Add the stock, the hock and bay leaves. Turn up the heat and bring it to just under a boil, (skim as necessary). Lower the heat to low and add the beef chuck. Do not cover. Stir occasionally, taking care to not let the beans stick to the bottom.
4
When the beans are almost tender, season them with salt and pepper. Now add the potato, turnip, carrot and kale. Cook until the potato is just tender, (about 45 minutes). Cut the sausage into 1/2-inch rounds and add it to the soup. Remove the beef and allow it to cool on a plate. Turn off the soup.
5
Shred the beef apart and add it back to the soup. Season with salt an pepper to taste and serve.
6
Time is way off here.

838

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (12 ounce) package dried great northern beans, rinsed, picked over and soaked overnight, 8 ounces length of hot louisiana sausage or 8 ounces other spicy sausage, 3 tablespoons virgin olive oil, 2 tablespoons butter, and more.

Yes, The Devil'S Cauldron Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

The Devil'S Cauldron Soup

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