Our Lady of the Snows' Shrine Restaurant BBQ Soup
http://www.stltoday.com/lifestyles/food-and-cooking/recipes/our-lady-of-the-snows-shrine-restaurant-bbq-soup/article_5caf6371-9495-513f-b662-f2eebb51cfff.html
Yield: 8 cups
1 tablespoon margarine
1 medium onion, diced
2 ribs celery, diced
1 teaspoon ground cumin
Salt
1 teaspoon minced garlic
8 ounces cooked pork roast, cut in 1/2-inch cubes
2 (14.5-ounce) cans pork and beans
1 1/2 cups Sweet Baby Ray's Barbecue Sauce
2 1/2 cups water
2 tablespoons brown sugar
1 teaspoon yellow mustard
1. In a large saucepan, melt margarine on medium heat until frothy, add onion, celery, cumin and a sprinkle of salt; sauté until soft, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in pork, cans of pork and beans, barbecue sauce, water, brown sugar and mustard, bring just to a boil. Reduce heat, let simmer for 30 minutes until heated through.
Per (1 cup) serving: 325 calories; 10g fat; 3g saturated fat; 31 mg cholesterol; 12g protein; 46g carbohydrate; 27g sugar; 7g fiber; 928g sodium; 70 mg calcium.
Yield: 8 cups
1 tablespoon margarine
1 medium onion, diced
2 ribs celery, diced
1 teaspoon ground cumin
Salt
1 teaspoon minced garlic
8 ounces cooked pork roast, cut in 1/2-inch cubes
2 (14.5-ounce) cans pork and beans
1 1/2 cups Sweet Baby Ray's Barbecue Sauce
2 1/2 cups water
2 tablespoons brown sugar
1 teaspoon yellow mustard
1. In a large saucepan, melt margarine on medium heat until frothy, add onion, celery, cumin and a sprinkle of salt; sauté until soft, about 5 minutes. Add garlic and cook for 1 minute.
2. Stir in pork, cans of pork and beans, barbecue sauce, water, brown sugar and mustard, bring just to a boil. Reduce heat, let simmer for 30 minutes until heated through.
Per (1 cup) serving: 325 calories; 10g fat; 3g saturated fat; 31 mg cholesterol; 12g protein; 46g carbohydrate; 27g sugar; 7g fiber; 928g sodium; 70 mg calcium.
Recipe adapted for home kitchens by the Post-Dispatch.
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