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