 |
Prep Time: 15 Minutes Cook Time: 180 Minutes |
Ready In: 195 Minutes Servings: 60 |
|
An attractive bag of this savory mix makes a tasteful gift for a teacher or co-worker— remember to attach the soup recipe with a decorative ribbon or cord. Ingredients:
1 cup dried yellow split peas |
1 cup split peas |
1 cup lentils |
1 cup medium pearl barley |
1 cup black-eyed peas |
1 cup small lima beans |
1 cup navy beans |
1 cup great northern bean |
1 cup pinto beans |
6 cups water |
1 large onion, chopped |
1 large carrot, chopped |
2 teaspoons chili powder |
1 1/4 teaspoons salt |
1/4 teaspoon pepper |
1/8 teaspoon ground cloves |
1/2 lb smoked sausage |
1 (28 ounce) can diced tomatoes, undrained |
1 tablespoon lemon juice |
Directions:
1. Combine bean mix ingredients. Divide into six batches, 1-1/2 cups each. Store in airtight containers. Yield: 9 cups of mix (six batches of soup-each batch makes 2-1/2 quarts and serves 8-10).
2. To make one batch of soup: Place 1-1/2 cups bean mix in a Dutch oven or soup kettle; cover with water by 2 inches bring to a boil; boil for 2 minutes. Remove from the heat; let stand for 1 hour. Drain, discarding liquid. Return beans to kettle; add water. Bring to a boil. Reduce heat; cover and simmer for 1-1/2 to 2 hours or until beans are tender.
3. Add onion, carrot, chili powder, salt, pepper and cloves. Return to a boil. Reduce heat and simmer, uncovered, for 30 minutes. Add sausage, tomatoes and lemon juice; simmer 15-20 minutes longer.
|
|