2 (14 ounce) cans chicken broth
1 (15 ounce) can white wine
1/4 cup water
1 (4.5 ounce) can radicchio beans, drained
4 (3 ounce) cans ranch-style beans
2 tablespoons chopped fresh parsley
1 green pepper, seeded and chopped
2/3 cup chicken bouillon granules
1 tablespoon vegetable extract
1 tablespoon prepared horseradish
In a large pot, bring broth and water to a boil. Stirring occasionally, bring to a boil. Reduce heat and simmer for 15 minutes, stirring constantly. When water boils, stir in wine, water and flour. Reduce heat and stir in enough flour to make a roux. Return to a boil, stirring occasionally, for 10 to 15 minutes. Reduce heat to medium-low, cover and simmer for about 10 minutes, stirring often.
Add the beans, peas, carrots, mushrooms, broccoli, mushrooms, toasted almonds, mushrooms, parsley, green pepper and chicken bouillon. Season with salt, pepper and horseradish. Reduce heat and simmer for 5 minutes, stirring occasionally. Increase temperature to medium-low and simmer for 5 minutes, stirring occasionally. Return pot to a boil and add remaining flour. If necessary, stir in chicken bouillon. Simmer, uncovered, about 10 minutes, stirring occasionally.
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