Bean Bag Vegetable Soup

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!

• Ready In: 2 hrs 15 mins
• Serves: 8

Ingredients

• 1 1⁄2 cups  10 bean soup mix
• 6  cups  cold water
• 1  large onion, chopped
• 2  large carrots, chopped
• 3  hot Italian sausages or 3  italian sweet sausage, sliced
• 1 (28 ounce) can diced tomatoes, undrained
• 1  teaspoon chili powder
• 1  pinch ground cloves
• 2  tablespoons dry sherry (optional)
• 1  tablespoon lemon juice
•  salt and pepper

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.