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Friday, October 16, 2015

15 Bean Soup with Smoked Sausage - A One Pot Meal


A nutritious and economical one pot meal, 15 bean soup. Serve with a side of corn bread  . The fifteen varieties include: Northern, Pinto, Large Lima (Butter Beans), Blackeye Pea, Garbanzo, Baby Lima, Small Red, Yellow Split Pea, Lentil, Navy, White Kidney, Green Split, Cranberry, Small White and Black Bean. 

Ingredients:

  • 1 package 15 Bean Soup Dry Beans
  • 1 Carton Chicken, Turkey, Beef or Vegetable Stock
  • 1 tbs Butter
  • 1 Onion, yellow or white, diced
  • 3 Stalks of Celery, diced
  • 2 Bell Peppers, I used a yellow and red but any color will do
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1/4 tsp Onion Powder
  • 3 Bay Leaves
  • Flavor Packet from 15 Bean Soup package
  • 1 package Beef Smoked Sausage , sliced or diced
  • 8-10 cups Water for cooking


Although there are some beans in this mix that do not require soaking, I go ahead and soak them all. I mean who would want to pick out certain beans to soak, right?!? Soaking also gets rid of some of the, ahem, gases. The longer beans soak, the more gas producing compounds break down. Pardon me. Soaking also reduces cooking time.

There are basically four important steps to using any dry beans:
1) Clean 2) Rinse 3) Soak 4) Cook

Clean and rinse the beans and place in a bowl, add 1/2 of the stock and fill the rest with water until the beans are covered. Reserve the rest of the stock for cooking the beans. Cover the bowl and place in the refrigerator to soak overnight. 


Remove your beans from soaking and pour into a colander and rinse well. 

In a large pot add 1 tablespoon of butter and heat over medium heat. Add diced onion, celery, and bell pepper and saute until onions begin to become translucent. 

Add the remaining stock to the pot along with the salt, pepper, onion powder, bay leaves. Add  your beans, water, and flavor packet. Stir to combine all and bring to a boil. 

Reduce and cover pot leaving a vent. You may have to add more water during the cooking process due to evaporation. Cook 1 hour on a medium low heat. 

Add the smoked sausage and cook for 1 more hour. Remember to remove your bay leaves when done. 


You can serve this along with corn bread or 

This soup can be served over rice as well. 

This is definitely a hearty meal, no matter how you choose to serve it. 





2 comments:

  1. Just wondering - would this also be good with andouille sausage?

    ReplyDelete
    Replies
    1. Yes, you could use any kind of smoked sausage.

      Delete

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