Every second Saturday of the month my hubs and I serve as captains at our church's soup kitchen. Each month we look forward to fellowship, food, and fun with our volunteers and the soup kitchen guest. Today we made a delicious Collard Kielbasa and Bean Soup.
I usually like to use fresh ingredients when i am cooking in my home, but sometimes we used canned goods for some of our dishes. This time we used canned carrots, potatoes, and kidney beans.
Above is a copy of the recipe that was left in the kitchen, but we always wing it. We added leftover ham to the soup. We also used way more than 1 Tbs of garlic powder, onion powder,red pepper. The food testers (my hubs and some other volunteers) loved the soup. The guest also loved it. We had people who had 3 servings. A few guys even brought their own to-go containers
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