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Prep Time: 15 Minutes Cook Time: 105 Minutes |
Ready In: 120 Minutes Servings: 8 |
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I was given the recipe for this wonderful soup, along with a bag of bean mix (red kidney beans, romano beans, navy beans, green and red lentils, split green and yellow peas and pearl barley) by a very dear friend many years ago for Christmas! I have since made it many times. While not exactly a soup for summer, I have made it on occasion when I didn't know what else to cook. I eat soup all year round! Ingredients:
1 1/2 cups 10 bean soup mix |
6 cups cold water |
1 large onion, chopped |
2 large carrots, chopped |
3 hot italian sausages or 3 italian sweet sausage, sliced |
1 (28 ounce) can diced tomatoes, undrained |
1 teaspoon chili powder |
1 pinch ground cloves |
2 tablespoons dry sherry (optional) |
1 tablespoon lemon juice |
salt and pepper |
Directions:
1. Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
2. Drain.
3. In a large saucepan, combine the bean mixture with 6 cups water.
4. Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
5. Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
6. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
7. Stir in the sherry, lemon juice, salt and pepper.
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