Update October 2018: This is a post brought over from my old blog DeliciousLA. Sharing because it is a perfect fall / winter soup.
This is one of our favorite soups. It is hearty and can be enjoyed as a meal. Adapted from the recipe on the bag.
- 16 oz (1lb) bag of 17 bean & barley mix (I use Trader Joe’s but you can probably substitute any mixed dried bean mix)
- 2 -32 oz Chicken Broth
- 1 cup onion, chopped
- 1 cup celery, chopped
- 1 cup carrot, choped
- 1 cup bell pepper chopped
- 1 tsp dried basil
- 1 clove garlic crushed
- 2 Tablespoon olive oil
- 2-3 bay leaves
- 1 can TJ canned tomatoes (I usually use whole tomatoes, and then chop them in the pot so they are big chunks, but this time I used crushed tomatoes)
- salt and pepper to taste
- 1/2 tsp italian seasoning (I use oregano)
- Andouille chicken sausage
- De-gas the beans. You can either do this by soaking the beans overnightin a large pot of water, then rinse and drain. Or, to quick soak them – in a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for one hour.
- Pour 4 cups of chicken broth into pot with the beans.
- In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft.
- Combine this mixture with remaining ingredients into the bean pot and add more broth if necessary.
- Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary.
- In the meantime, slice sausage into 1/4 in thick slices on a diagonal, then pan fry.
- When beans are done, add sausage to soup and simmer another 10 min.
- Salt and pepper to desired taste