The name of this soup comes from the fact that the pinto beans and the paprika give

it an orange hue. As you know, that color is a combination of yellow and red. One

of the definitions of “yellow” is cowardly or “chicken” while you are all familiar with

the blue states and the red states. Hence, the name, “Chicken Republican” soup!

Chicken Republican Soup	Serves 12
water	3 stalks celery, chopped
1 lb. pinto beans	2 large onions, chopped
2 boneless pork chops	3 Tbsp flour
2 bay leaves	2 Tbsp paprika
1 cup rutabaga, peeled and chopped	1 potato, grated
3 carrots, peeled and sliced	½ lb. smoked Polish sausage, sliced
2 cloves garlic, minced	salt
2 Tbsp olive oil	freshly ground pepper
In a large pot, add water to cover the beans and soak overnight. Drain the beans and add to a
large stockpot, along with 8 cups of water, pork chops, bay leaves and bring to a boil. Simmer
for 1 hour. Remove the pork chops, let cool and dice. Add rutabaga and carrots and simmer
for 45 minutes. Saute the garlic in olive oil until golden , add celery and onion and cook until
soft. Add the flour and cook for 2 minutes, stirring. Add the roux to the soup along with the
paprika, potato, sausage, and reserved pork and simmer for 45 minutes. Season with salt and
pepper and serve. The soup can be frozen and is more flavorful the next day.