The Devil's Cauldron Soup

Total Time: 1 hr Cook Time: 1 hr

Ingredients

• Servings: 8
• 1 (12 ounce) package dried great northern beans, rinsed, picked over and soaked overnight
• 8 ounces length of hot louisiana sausage or 8 ounces other spicy sausage
• 3 tablespoons virgin olive oil
• 2 tablespoons butter
• 6 garlic cloves, peeled and finely diced
• 2 habanero peppers, stemmed, seeded and minced
• 2 jalapeno chiles, stemmed, seeded and minced
• 2 poblano chiles, stemmed, seeded and diced medium
• 1 cup yellow onion, minced
• 3 quarts chicken stock, and or 3 quarts water
• 1/2 lb chunk beef chuck steaks or 1/2 lb seven bone roast, left in one piece, rubbed
• with salt and pepper
• 1 smoked lamb ham hock
• 2 bay leaves
• salt and pepper, to taste
• 1 large new potato, scrubbed and diced into 1 inch pieces
• 1 turnip, peeled and diced into 1 inch pieces
• 2 carrots, cut into 1/2 inch rounds
• 2 cups packed kale, stems cut out, washed and cut in shreds

Recipe

• 1 heat a large, heavy soup pot on medium heat and add the olive oil. once it is warm lay the sausage in the pan and brown. let cool.
• 2 now working in the same soup pot add the butter. heat on medium heat and allow the butter to melt. now add the garlic, chilies and onion. allow to cook 7 to 8 minutes, stirring occasionally.
• 3 drain the soaking beans and add them to the pan. stir well. add the stock, the hock and bay leaves. turn up the heat and bring it to just under a boil, (skim as necessary). lower the heat to low and add the beef chuck. do not cover. stir occasionally, taking care to not let the beans stick to the bottom.
• 4 when the beans are almost tender, season them with salt and pepper. now add the potato, turnip, carrot and kale. cook until the potato is just tender, (about 45 minutes). cut the sausage into 1/2-inch rounds and add it to the soup. remove the beef and allow it to cool on a plate. turn off the soup.
• 5 shred the beef apart and add it back to the soup. season with salt an pepper to taste and serve.
• 6 time is way off here.