Noonstar.... Huntin'-Time Bean & Cabbage Soup

This is one of the soups, stews, etc. that my dad would make at hunting time in the Fall at our cabin in the UP of Michigan. It is a flavorful and filling soup that goes great with crackers, homemade bread/butter or even fresh biscuits. Follow that with a slice of pie and good coffee and you will be extremely happy. It lends itself to slow simmering and as such works great to put on before going outside hunting, chopping wood, raking leaves, etc. Because when you come back in, the smell of that soup will provide a memory of good times and great friends and family.

Ingredients

1 tablespoon of minced or chopped garlic

1/2 onion - chopped

1/2 to 1 lb. bacon ends - 1/4" bits (I get these from local meat markets but you can use Canadian Bacon or even Picnic ham pieces)

1/2 to 1 lb. smoked sausage - sliced thinly (again I use locally made but you can also use the big name-brand if you want)

1 to 2 lbs. cole slaw (yup, the stuff with the shredded carrots, etc. in the bags - it's easier than slicing up cabbage)

1/4 to 1/3 extra virgin olive oil

1/3 (or more) Open Pit - Original barbeque sauce (I use at least this much but sometimes more depending on taste)

48 oz. Dry Beans - canned (Great Northerns, Navy, or even Blacks, but drain and rinse these first or they will turn the soup murky)

2 to 3 cups Chicken broth - either canned or made with boullion

To-Taste Chrushed red pepper flakes - sometimes I do and sometimes I don't. Just don't get carried away. A little bit goes a long way.

Start by adding the olive oil to your pot and then add the garlic and onions. Let these caramelize a bit and then add the bacon. Give this a few minutes to cook, then add the sausage. Cook that a few minutes and then add the coleslaw and put a lid on your pot to let it start cooking down for 2 or 3 minutes. Not too much or it will be soggy. Now add the beans and the chicken broth and have the soup slow-cook for about a half hour, covered or uncovered. Then add the Open Pit barbeque sauce while stirring slowly. Now turn the heat down as low as it will go and let it simmer for a couple hours. You can add the red pepper flakes if you want or try it without first and then add a little bit to the bowl as you see fit.

The spices and vinegar in the Open Pit really mixes well with the other flavors. And, after simmering, or eating a meal of this, you can put the pot outside to cool (if you are in that kind of climate) or in the frig if you are not and then just reheat next day or whenever. Add biscuits, bread, etc. and the coffee (or your favorite beverage.....I've heard that dark beer goes pretty good, too ! ) and you have a great meal !!