BAG SOU
BEAN BAG VEGETABLE SOUP RECIPE - FOOD.COM
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!
Total Time 2 hours 15 minutes
Prep Time 15 minutes
Cook Time 2 hours
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Rinse the bean mix, cover generously with cold water, and let soak for 8 hours or overnight.
- Drain.
- In a large saucepan, combine the bean mixture with 6 cups water.
- Bring to a boil, reduce the heat, cover and simmer for 1-1/2 hours or until tender.
- Add the onions, carrots, sausage, tomatoes, chili powder and cloves.
- Bring to a boil, reduce heat and simmer, uncovered, for 30 minutes or until the flavours are well blended.
- Stir in the sherry, lemon juice, salt and pepper.
Nutrition Facts : Calories 180.8, FatContent 13.6, SaturatedFatContent 4.8, CholesterolContent 32.2, SodiumContent 338.8, CarbohydrateContent 7.9, FiberContent 2.1, SugarContent 4.3, ProteinContent 7.3
FREEZABLE SOUP RECIPES | BBC GOOD FOOD
Batch cook a wholesome, nourishing soup recipe to stash in the freezer ready to defrost for lunch or dinner. Our recipe ideas include veggie, vegan, blended and chunky soups.
Provided by Good Food team
Number Of Ingredients 1
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