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Recipe: Ott's Buffalo Bean Soup If you know me well then you know I ain’t a soup fan. While I like chunky chilis, stews, and ham and beans, I believe typical, thin, brothy soups lack the adequate substance to be any part of a meal. Well, here’s a recipe for a buffalo bean soup that’s anything but run-of-the-mill and watery. Using Ott’s Wing Sauce, this is a thick, hearty delight that would please the palette of both chileheads and soup lovers

1 tablespoon butter
1/2 cup minced onion
1/4 cup chopped green peppers
2 cans navy beans, drained
1 can pinto beans, drained
2 cups chicken stock
1/2 teaspoon ground sage
1/2 tablespoon minced oregano

1/4 cup Ott’s Wing Sauce
1/2 cup shredded jalapeno jack cheese

Melt butter in a medium-sized sauce pan over medium-high heat. Add the green peppers and onions and sauté until slightly brown. Add the drained navy & pinto beans and chicken stock to the pot and bring to a boil. Reduce to a simmer. Add the sage, and oregano, and simmer for another 10 minutes. Add the Ott’s Wing Sauce and simmer for an additional 5 minutes. With a strainer, remove half of the beans and press through the strainer back into the soup. Add the jalapeno jack cheese and stir well. Season to taste with black pepper or if you’re in a spicy mood throw in some crushed red pepper. You can optionally serve with sour cream on top.

Recipe: Ott’s Buffalo Bean Soup
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