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From, "Atlanta Cooknotes," published in cooperation with your Daily InBox newsletter.

INGREDIENTS:

  • 2 tablespoons butter or margarine
  • 1 cup shredded carrots
  • 1 onion, chopped
  • 1 cup chopped celery
  • 1 (10-1/2 ounce) can beef bouillon
  • 1/2 cup brandy, divided
  • 3/4 pound Kielbasa sausage, sliced
  • 1 (15-ounce) can chili beans, undrained
  • 1 (15-ounce) can tomatoes, undrained

TO PREPARE:

In soup pot, saute carrots, onion, and celery in butter over medium heat for 5 minutes.  Add bouillon and 1/4-cup brandy.  Cover and simmer 15 minutes.  Add sausage slices, chili beans, tomatoes and 1/4-cup brandy.  Cook over low heat at least 30 minutes.

SERVES: 4 - 6

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