Country Six-Bean Soup Mix
Ingredients:
- 1/2 cup dried red beans
- 1/2 cup dried navy beans
- 1/2 cup dried pinto beans
- 1/2 cup dried baby lima beans
- 1/2 cup dried kidney beans
- 1/2 cup dried Great Northern beans
- 2 bay leaves
- 2 tablespoons dried minced onion
- 1 tablespoon dried parsley flakes
- 2 teaspoons beef bouillon granules
- 1 teaspoon dried minced garlic
- 1 teaspoon dried thyme leaves
- 1/2 teaspoon dried oregano leaves
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 4 to 5 cups water
- 1 can (28 ounces) diced tomatoes with Italian seasonings
- 8 ounces smoked sausage links, sliced
- Salt to taste
- black pepper to taste
- Hot pepper sauce or red wine vinegar (optional)
Directions:
- Place beans in large bowl; cover with water. Soak 6 to 8 hours or overnight. (To quick soak beans, place beans in large saucepan; cover with water. Bring to a boil over high heat. Boil 2 minutes. Remove from heat; let soak, covered, 1 hour.) Drain beans; discard water.
- Combine soaked beans, water, tomatoes, sausage, and all seasonings in Dutch oven. Bring to
a boil over high heat. - Cover; reduce heat and simmer 1½ to 2 hours or until beans are tender.
- Season to taste with salt, pepper, and hot pepper sauce, if desired.
Makes 8 to 10 servings
Note: For thicker consistency, mash beans slightly with potato masher.
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