Recipe - Ortmanns No Place Restaurant German Bean And Sausage Soup

1 pound Dry navy beans; rinsed well
5 qt Water to cook beans
One fourth cup Plus 2 teaspoons chicken
soup base (not bouillon)
1 Cooked ham hock
1 teaspoon Dried thyme
4 cup Cutup onions; carrots and
celery (equal parts of
each)
4 cup Diced raw potatoes; peeled
1 pound Shortcut frozen green beans
1 One half pound Smoked kielbasa; minced

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 6quart 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.
http://www.jsonline.com/letsgo/dining/recipes/ Copyright 1996, the
Milwaukee Journal Sentinel. All rights reserved. MC formatting by
bobbi744@sojourn.com
Posted to MCRecipe Digest V1 #818 by Roberta Banghart
bobbi744@sojourn.com on Sep 28, 1997