'Mix it Up' Bean Soup By Tracey Monette
This recipe will make a very large stock pot of soup! Dinner tonight and about 3 gallon bags of soup for the freezer. In fact, I think it tastes better the next day. Serve with a loaf of crusty bread and maybe a salad!
The Day Before
Soak your chosen bean mixture overnight being sure to change the water occasionally to help soften and degas your beans.
Cooking Day
Bring your bean mixture to a boil in a large pot of water, reduce heat to a fast simmer and cook for about 1 1/2 hours or until beans feel tender. Be sure to stir frequently so beans don't stick to your pot. Drain and puree half the beans. Set aside until veggy half of soup is ready...
The Veggy Mix
Cook onions and peppers in olive oil over medium heat until softened. I usually do this in the pot I will be cooking the entire soup in. Add All the ingredients except for the beans, chicken stock, spinach, and turkey sausage. Add chicken stock to cover and cook on medium heat for about 30 minutes, stirring frequently. Add bean mixture and more chicken stock to cover and cook for 30 minutes more. Fry sliced sausage in a non-stick pan and add. Add spinach. When spinach wilts and all has been stirred together, your soup is done.
Variations
You may choose to substitute special seasonings and low sodium chicken broth for a low or salt free recipe. Vary your mix of veggies as desired - in summer I use a lot more fresh veggies from my garden! Did you get too many zucchini's and the neighbors refuse to accept any more? Shred them, freeze them, and put them in this soup! Recipe too big for you? Use only 1 lb of bean mix and cut back on some of the vegetables - It will still work out great! Like it chunkier? Don't puree any of the beans! Mix-it-up and have fun!
Ingredients
2 lbs mixed beans
& lentils
1 lb turkey sausage,
sliced
2 Tbsp olive oil
1 lg onion, diced
1 red pepper, diced
4 cloves garlic, crushed
1 28-oz can of diced
tomatos
1 6 oz can tomato
sauce
1 small bag frozen
corn
1 cup zucchini,
shredded
1 cup carrots,
shredded
1 bag of spinach
¼ tsp hot pepper flakes
1 Tbsp chili powder
1 Tbsp thyme
2 bay leaves
¼ tsp pepper
8 cups chicken stock