Tuesday, January 17, 2012

Bean and Sausage Soup

The Challenge: Find something to do with the about-to-expire dried bean mix and the single sausage link sitting in the fridge. And so I prayed for inspiration and came up with this...

Bean and Sausage Soup


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.

3 comments:

  1. What a yummy looking soup and what a great way to use up ingredients.

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  2. Just curious I'm newer to the idea of cooking dried beans. I've been doing pintos in the crockpot and loving them. could you do the mixed beans like this in the crockpot like the pintos? I use 3 cups of beans and 6 cups of water and cook on low 10 hours. the come out perfect.

    I stopped by from the Women Living Well Blog hop.

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  3. Ooh, this looks so yummy! We're finally getting some cold weather, so this sounds lovely for chilly evenings!

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