Ingredients for Bean Bag Vegetable Soup
- 1 cup 10 Bean Soup Mix
- 8 cups water (for simmering), plus 8 cups for soaking
- Onion, chopped (quantity not specified)
- Carrots (quantity not specified)
- Hot Italian Sausages (quantity not specified)
- Diced Tomatoes (quantity not specified, instructions mention 'crushed tomatoes')
- Chili Powder (quantity not specified)
- Ground Cloves (not mentioned in instructions)
- Dry Sherry (to taste)
- Lemon Juice (to taste)
- Salt and Pepper (to taste)
- Minced Garlic (quantity not specified)
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How to Make Bean Bag Vegetable Soup
- Rinse the 1 cup dried bean mix thoroughly. Cover generously with 8 cups cold water and let soak for 8 hours or overnight.
- Drain the soaked beans.
- In a large pot or Dutch oven, combine the drained bean mixture with 8 cups of water.
- Bring to a boil, then reduce heat to low, cover, and simmer for 1 1/2 hours, or until beans are tender.
- Add the chopped onion, carrots, sausage, crushed tomatoes, chili powder, and minced garlic.
- Bring to a boil again, then reduce heat and simmer uncovered for 30 minutes, or until flavors have melded and the soup has thickened slightly.
- Stir in the sherry, lemon juice, salt, and pepper to taste. Adjust seasonings as needed.
- Serve hot and enjoy!
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
17g
Fat
24g
Carbs
2g
