2 cups dried mixed beans
48 oz. V-8 juice
1 sliced onion
1 cup sliced celery
1 green pepper, diced
3 cups water
4 cloves garlic, crushed
1 T. each of basil, marjoram and thyme
2 T. Worcesterhire sauce
a link of two of Italian sausage (remove the casing!)
1. Sort and rinse off the beans. I like to go over them about 1/2 cup to 1 cup at a time so I can pick out any beans that look iffy as well as find anything such as little stones that may not belong.
2. Soak the beans. I prefer the quick soaking method. This entails covering the beans with water, heating the pot to a boil for 5 minutes, then turning the heat to a simmer and letting the beans simmer, covered, for 1-2 hours
3. After beans have soaked, drain them. Then add beans and all other ingredients(exc. spices) to a dutch oven or other large, heavy pot.
4. Cook all ingredients over medium low heat for 1-2 hours until beans are tender. Add the spices (thyme, marjoram, basil and Worcestershire) within the last 20 minutes of cooking.
Enjoy! This soup is good with a little grated Parmesan on top. Serves 8-10.