3 (5 ounce) containers sour cream
3 (5 ounce) cans kidney beans with juice
1 (2 ounce) can grape juice concentrate
1-1/2 cups beef broth
1 teaspoon Italian seasoning
1/4 cup whole milk
2 carrots, cut into 1/4 inch strips
2 cups whole black walnuts
1 teaspoon salt
1 teaspoon white sugar
1/4 teaspoon lemon zest (optional)
Cover a 7x11 inch baking dish with plastic wrap. Beat sour cream in medium bowl to blend with the broth and gelatin. Stir in beans, grape juice concentrate, beef broth, Italian seasoning, milk, carrots, nuts, salt, and sugar. Heat on medium heat for 2 hours. Reduce heat to low and stir in lemon zest.
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