Prep 12 hrs
Cook 4 hrs
Winter is the perfect time for warming soups. I was given a version of this recipe many years ago, and it has become adapted and changed to make it a staple in our house at this time of year. For teacher gifts this year, I packaged the beans in a decorative bag, attached a tiny tabasco sauce, and the recipe. It was a hit!
- 1⁄3 cup dried black beans
- 1⁄3 cup garbanzo beans
- 1⁄3 cup dried black-eyed peas
- 1⁄3 cup dried kidney beans
- 1⁄3 cup dried pinto bean
- 1⁄3 cup dried navy beans
- 1⁄3 cup dried lentils
- 1⁄3 cup split peas
- 1⁄3 cup lima beans
- 1 tablespoon salt
- 2 bay leaves
- 2 teaspoons dried thyme
- 1 quart water
- 1 quart v-8 vegetable juice
- 1 (14 ounce) can diced tomatoes, with juice
- 2 medium onions, chopped
- 2 cloves garlic, minced
- 1⁄4 cup fresh parsley, chopped
- 6 stalks celery, with leaves,chopped
- 1 whole bell pepper, chopped
- 1 teaspoon salt
- 1 teaspoon pepper
- Tabasco sauce
- 1 lb smoked sausage (I prefer beef)
- 1⁄2 whole chicken
- Wash and sort beans.
- Add water to cover beans and soak overnight with the 1 T salt.
- Drain the beans.
- Place in a large soup pot with 1 quart of water, bay leaves and thyme.
- Bring to a boil; reduce heat and simmer, covered for one to two hours.
- Add all other ingredients except chicken and sausage.
- Simmer one to one and a half hours uncovered.
- Add chicken and cut up sausage.
- Cover, and continue to cook until chicken is tender.
- Skin and debone chicken 10 minutes before serving.
- Add the reserved parsley.
- Serve hot with your favorite bread.
- This freezes beautifully.