If you’re in the mood for an old-fashioned bean soup that fits today’s busy schedules, you’ll love this easy-to-fix mixed bean recipe. Takes less than an hour to make, but it is filled with all the good flavor of old-fashioned bean soup. It even keeps well so your family can enjoy it over a few days.
The savory smoked sausage and earthy flavors of Randall’s Mixed Beans make for a hearty foundation to this quick and easy soup. There’s nothing fancy here- just good, old fashioned, belly-warming goodness which is sure to please even your picky eaters.
- 1/2 pound fully-cooked smoked sausage
- 6 cups chicken broth
- 1 cup sliced onion
- 1 cup chopped celery
- 2 cloves garlic, minced
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon dried thyme leaves
- 1/4 teaspoon black pepper (or to taste)
- 1 28-ounce can diced tomatoes
- 1 48-ounce jar Randall Mixed Beans, drained and rinsed
- 1/4 cup chopped fresh parsley (optional)
Cut the sausage into bite-sized pieces. In a large pot, combine the sausage, broth, onions, celery, garlic, seasonings, and
tomatoes. Bring to boil. Simmer, partially covered, for 30 minutes. Add the Randall Mixed Beans and cook 15 minutes longer. Add the parsley (if desired). Taste and correct the seasonings.
When using dried herb leaves (such as thyme or oregano), rubbing the herbs between your thumb and forefinger just before adding them to a dish breaks them up and releases more flavor.