Pruning Soup


From Peggy Core, Suttons BayL. Mawby Vineyards

This recipe was developed as a hot, hearty, filling meal to serve during and/or after a long day of mid-winter vineyard pruning.

1 48-ounce jar northern beans
1 bottle L. Mawby Sandpiper wine
4 medium onions, sliced
3 medium carrots, sliced
2 stalks celery, thinly sliced
1 cup leafy celery tops
1 cup bacon grease
1 tablespoon herbal salt
2 cups green beans, chopped (may use frozen)
1 cup fresh parsley, chopped (or 1 tablespoon dried)
1 teaspoon dried basil flakes
1 or 2 cups ham chunks (optional)

Pour beans into a large soup pot. Pour wine into bean jar and add enough water to fill jar, then empty into pot. Add remaining ingredients and bring to a boil. Reduce heat and simmer for at least 1 hour. Serve very hot. At the table, add 1 teaspoon of honey to each bowl.

Wine Recommendation
Accompany this soup with hot biscuits or whole-wheat bread and L. Mawby Sandpiper wine.

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