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Print this Recipe    I adapted this from a recipe that I found in my grandmother's

cookbook. I inherited it last summer and have beed trying to decode the
recipe's since. Over Christmas I met with my aunt who filled me in on my GM's
cooking habits and normal spice/herb selections. I've listed the orignal
ingredients for your referencei [].
I've also scaled this recipe as the orignal would have fed 10 - 20 people
11 Childrern plus boarders.
I've named this Tugboat Soup, as my Grandfather operated a tugboat on
lake Erie and the upper Niagara River.

adapted orignal

Tugboat Soup [bean soup]

3/4 cup lentils beans
1/2 tsp Basil herbs
1/2 dried parsley "
1 tsp finely chopped garlic garlic
1 10 oz can whole tomatoes tomatoes
1 cup loose saurkraut(sp) pickled cabbage (not sure here)
2 ok juice from saurkraut(sp?) sour juice
20 pork sausage meatballs mixed pork (not sure on this one)
15/16" diameter

soak beans and all spices overnite in a covered dish.
bring beans to a slow boil for 20 minutes
reduce heat and simmer at low heat until done
remove soup from stove and add saurkraut and juice.
bake meat balls until fully cooked and add to soup directly from oven.


I made this last Sunday and it was great. I refrigerated it and tried some
again Monday and the saurkraut had become a little too dominate for me. You
may trying reducing the juice.


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