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Easy-To-Fix Mixed Bean Soup
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If you’re in the mood for an old-fashioned bean soup that fits today's busy schedules, you’ll love this easy-to-fix recipe. Takes less than an hour to make, but is filled with all the good flavor of old-fashioned bean soup. |
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1/2 pound |
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fully-cooked smoked sausage |
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6 cups |
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chicken broth |
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1 cup |
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sliced onion |
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1 cup |
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chopped celery |
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2 cloves |
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garlic, minced
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1 teaspoon |
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salt (or to taste)
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1/2 teaspoon |
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dried thyme leaves |
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1/4 teaspoon |
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black pepper (or to taste) |
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1 28-ounce can |
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diced tomatoes
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1 48-ounce jar |
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Randall Mixed Beans, drained and rinsed |
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1/4 cup |
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chopped fresh parsley (optional) |
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Cut the sausage into bite-sized pieces.
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In a large pot, combine the sausage, broth, onions, celery, garlic, seasonings, and tomatoes. |
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Bring to boil. Simmer, partially covered, for 30 minutes. |
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Add the Randall Mixed Beans and cook 15 minutes longer. |
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Add the parsley (if desired). |
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Taste and correct the seasonings. |
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10 servings |
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When using dried herb leaves (such as thyme or oregano), rubbing the herbs between your thumb and forefinger just before adding them to a dish breaks them up and releases more flavor. |
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