Wednesday, February 20, 2013

15 Bean and Sausage Soup


 We had some really cold weather this weekend so I pulled out my soup pot a few times to make some meals that would warm us up.  I recently bought a bag of 15 bean soup mix to make before winter was over so I decided there was no better time than this weekend to use it.  My young son said this soup was one of his favorite soups of all time and my husband was pretty thrilled with it as well.  They both enjoyed the leftover soup the next day and that saved me cooking a new meal.  This low-cost soup certainly warmed us up and left our bellies happy and satisfied.


1lb bag of 15 bean mix (or use variety of your favorites beans and lentils) soaked overnight
1lb of lean ground sausage
1 cup finely diced carrots
1 cup finely diced celery
1 cup finely diced onion
28oz can of diced tomatoes
red chili flakes to taste
1-2 Tbs Chili con carne powder (used for American Chili)
1 tsp dried thyme
1 tsp dried basil
1 tsp dried oregano
3-4 cloves garlic minced or grated
1 bay leave
8-10 cups chicken broth or water/chicken bullion equivalent
Salt and black pepper to taste
1 cup milk (optional)

Note:  It's important rinse the beans well and then soak the beans overnight so they will cook fast. 

Heat soup pot on high heat and add 1 Tbs of canola oil. Add ground sausage and brown well.  Then add the diced carrots, celery, onions and minced garlic.  Saute for 3-4 minutes.   Then add dried seasoning (thyme, basil, oregano, chili powder, chili flakes, salt, pepper).  Saute with sausage and vegetables for 1 minute.

Next add soaked beans, diced tomatoes, chicken broth, bay leaf and bring to a boil for 45-50 minutes or until beans are at your desired texture. If you want a creamier soup, add the milk and simmer for another minute.   Taste for salt and seasoning and serve hot.  Enjoy.

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