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Mixed Bean Soup with Andouille or Ham (A Gift in Jar Holiday Idea)
Prep: 20 min Cook: 3 hours Servings: 6by Salad Foodie406 recipes>Make up your own dry bean and lentil variety or purchase ready-made. Aim for 8 or more legume types - navy, black, great northern, garbanzo, pinto, red, green split peas, lentils. Can be a good way to use up odds and ends of dried beans on hand. Fill pint or quart gift jars and decorate with ribbons and a tag with the recipe directions below. Great to have in the pantry especially in wintertime when homemade soups are so welcome. Tip: Make the soup a day ahead ~ DIVINE! Ingredients
- INGREDIENTS TO MAKE 1 ½ QUARTS OF SOUP
- 1 cup of the dried bean mix
- 1 quart water
- 6 ounces andouille sausage (or equivaent amount of diced ham, smoked sausage, etc.)
- 1 medium onion chopped
- 2 cloves garlic minced
- 1 14.5-ounce can diced tomatoes
- 1 tablespoon chicken bouillon paste (or 3 bouillon cubes)
- 1 teaspoon ground cumin
- ½ teaspoon salt
- 1/4 teaspoon pepper
- 1/8 teaspoon red pepper flakes (or to taste)
Directions
- Rinse and sort beans. Place in large saucepan and add water to cover the top by 2-3 inches. Soak overnight, or use the quick method and bring to a boil covered, turn the heat off and soak for an hour or two. Drain.
- Add 1 quart water and crumbled andouille sausage to drained beans.
- Simmer covered for 1 ½ to 2 hours.
- Add onion, garlic, tomatoes, bouillon, cumin, salt, pepper and red pepper flakes.
- Simmer covered for 1 hour more or until beans are tender and onions cooked through, adjusting liquid as needed with additional water.
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