Bean Bag Vegetable Soup

READY IN: 2hrs 15mins
Recipe by Irmgard

I was given the recipe for this wonderful soup, along with a bag of bean mix (red kidney beans, romano beans, navy beans, green and red lentils, split green and yellow peas and pearl barley) by a very dear friend many years ago for Christmas! I have since made it many times. While not exactly a soup for summer, I have made it on occasion when I didn't know what else to cook. I eat soup all year round!

Top Review by Dreamer in Ontario

Excellent soup! I used the ingredients that were listed but used a quick soak method for the beans because I kept forgetting to soak them overnight. I'll probably be adding more veggies to the left over soup.

Ingredients Nutrition

Directions

  1. Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
  2. Drain.
  3. In a large saucepan, combine the bean mixture with 6 cups water.
  4. Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
  5. Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
  6. Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
  7. Stir in the sherry, lemon juice, salt and pepper.

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