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This is hearty and satisfying with the added bonus of being ready in 45 minutes. Leftovers are even better the next day.
- Combine all in soup-pot( I use a cast iron dutch oven)and bring to a boil.
- Reduce heat and simmer,covered, for 45 minutes.
- Adjust salt and pepper to taste.
- Very good served with cornbread and a dollop of pepper jelly.