WILD RICE SOUP


 

  •          2# Bag of Cannellini Beans, soaked overnight in water
  •          4# Midwest Medley
  •          5# Bacon, chopped into 1 inch pieces and fried crisp (save the drippings)
  •          5# Italian Sausage, hot or mild
  •          5 White or Yellow onions, chopped
  •          15 cloves of garlic, chopped
  •          5 cups dried carrots and celery
  •          1 oz fresh Tarragon
  •          1 oz Fresh Thyme
  •          7 Bay Leaves
  •          4 -49.5 oz cans Chicken Broth
  •          10 ½ quarts of Water
  •          5 oz. package Chieftain’s Chicken Seasoning
  •          12 oz. package Garlic Peppercorn Seasoning*

Soak 2# bag of Cannellini beans overnight in water, drain and rinse. Place beans in large stock pot, add 2 chopped onions, garlic, carrots and celery, 2 cans of chicken broth, 10 tablespoons of garlic peppercorn seasoning, 1 ½ quarts of water, bay leaves, thyme and tarragon. Brown Italian sausage; add pan drippings to stock pot along with half of the sausage. Also add half the bacon and pan drippings to stock pot. Bring stock pot’s ingredients to a boil, reduce heat, cover and simmer for 25 minutes.

Continue cooking remaining Italian sausage until done, set aside. Remove stock pot from heat, remove bay leaves; pour half of contents into other pot.

YOU WILL NEED TO SPLIT INGREDIENTS BETWEEN TWO STOCK POTS!

Add remaining chicken broth, 9 quarts of water, 3 onions, uncooked Midwest Medley, chicken seasoning packet, 8 tablespoons of garlic p

eppercorn seasoning, sausage w/drippings and cooked bacon.  Stir until thoroughly blended. Cover and simmer until beans are soft and rice has blossomed, approximately 40-45 minutes.  Ladle into bowls, garnish and serve. Garlic Bread is delicious with this soup! Makes approximately 72 ~ 1 cup servings.

*Extra Garlic Peppercorn Seasoning may be used as a meat rub, in dips, dressings, etc…