BEAN BAG VEGETABLE SOUP
I was given the recipe for this wonderful soup, along with a bag of bean mix (red kidney beans, romano beans, navy beans, green and red lentils, split green and yellow peas and pearl barley) by a very dear friend many years ago for Christmas! I have since made it many times. While not exactly a soup for summer, I have made it on occasion when I didn't know what else to cook. I eat soup all year round!
Provided by Irmgard
Categories Beans
Time 2h15m
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
- Drain.
- In a large saucepan, combine the bean mixture with 6 cups water.
- Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
- Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
- Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
- Stir in the sherry, lemon juice, salt and pepper.
Nutrition Facts : Calories 180.8, Fat 13.6, SaturatedFat 4.8, Cholesterol 32.2, Sodium 338.8, Carbohydrate 7.9, Fiber 2.1, Sugar 4.3, Protein 7.3
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