Description
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
- 10 Bean Soup Mix
- Water
- Onion
- Carrots
- Hot Italian Sausages
- Diced Tomatoes
- Chili Powder
- Ground Cloves
- Dry Sherry
- Lemon Juice
- Salt And Pepper
Instructions
- Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight
- Drain
- In a large saucepan, combine the bean mixture with 6 cups water
- Bring to a boil, reduce the heat, cover and simmer for 1-1 / 2 hours or until tender
- Add the onions, carrots, sausage, tomatoes, chili powder and cloves
- Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended
- Stir in the sherry, lemon juice, salt and pepper