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Prep Time: 720 Minutes Cook Time: 240 Minutes |
Ready In: 960 Minutes Servings: 10 |
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Winter is the perfect time for warming soups. I was given a version of this recipe many years ago, and it has become adapted and changed to make it a staple in our house at this time of year. For teacher gifts this year, I packaged the beans in a decorative bag, attached a tiny tabasco sauce, and the recipe. It was a hit! Ingredients:
1/3 cup dried black beans |
1/3 cup garbanzo beans |
1/3 cup dried black-eyed peas |
1/3 cup dried kidney beans |
1/3 cup dried pinto bean |
1/3 cup dried navy beans |
1/3 cup dried lentils |
1/3 cup split peas |
1/3 cup lima beans |
1 tablespoon salt |
2 bay leaves |
2 teaspoons dried thyme |
1 quart water |
1 quart v-8 vegetable juice |
1 (14 ounce) can diced tomatoes, with juice |
2 medium onions, chopped |
2 cloves garlic, minced |
1/4 cup fresh parsley, chopped |
6 stalks celery, with leaves,chopped |
1 whole bell pepper, chopped |
1 teaspoon salt |
1 teaspoon pepper |
tabasco sauce |
1 lb smoked sausage (i prefer beef) |
1/2 whole chicken |
Directions:
1. Wash and sort beans.
2. Add water to cover beans and soak overnight with the 1 T salt.
3. Drain the beans.
4. Place in a large soup pot with 1 quart of water, bay leaves and thyme.
5. Bring to a boil; reduce heat and simmer, covered for one to two hours.
6. Add all other ingredients except chicken and sausage.
7. Simmer one to one and a half hours uncovered.
8. Add chicken and cut up sausage.
9. Cover, and continue to cook until chicken is tender.
10. Skin and debone chicken 10 minutes before serving.
11. Add the reserved parsley.
12. Serve hot with your favorite bread.
13. This freezes beautifully.
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