Bean Bag Vegetable Soup

Total Time
2hrs 15mins
Prep 15 mins
Cook 2 hrs

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!

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.

Reviews

(2)
Most Helpful

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.

Dreamer in Ontario August 15, 2011

This makes very good soup! It seemed a bit bland when I first tasted it, but I think this was due to the Japanese (not Italian) sausage I used for the sake of convenience. I added some oregano, which easily cleared up the problem. I'm also considering sprinkling a little Parmesan cheese on top, too. I combined seven different kinds of beans and barley. I got a bit over-enthusiastic, and ended up making 2.3 times the recipe, which necessitated the use of my largest, 9-liter pot. I did use a little less tomatoes, because they wouldn't all fit. Anyway, now I have quite a lot of delicious soup. Thank you very much for sharing this recipe with us. I will enjoy making it in the future.

mianbao November 13, 2006

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