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Prep Time: 15 Minutes Cook Time: 120 Minutes |
Ready In: 135 Minutes Servings: 48 |
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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:
bean mix: |
1 cup each dried yellow split peas, green split peas, lentils, medium pearl barley, black-eyed peas, small lima beans, navy beans, great northern beans and pinto beans |
soup: |
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 pound johnsonville® smoked sausage |
1 can (28 ounces) diced tomatoes, undrained |
1 tablespoon lemon juice |
Directions:
1. In a large bowl, combine bean mix ingredients. Divide into six batches, 1-1/2 cups each. Store in airtight containers in a cool dry place for up to 1 year. 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; cover with water by 2 in. 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 the 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. Yield: 8-10 servings.
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