Project Description

This soup takes a lot of time but very little effort so it can easily be made over the course of a day or two. The result is an incredibly tasty and very hearty soup. Enjoy this soup with a little cheddar or mozzarella grated on top and some garlic bread for dipping. Delish!

Ingredients:

• 2 cups of mixed dried beans
• 8 cups of water and 2 tbsp of kosher salt
(for soaking the beans)
• 3-4 smoked sausages or 3 cups, sliced into
1/8 inch slices
• 7 cups of water (for the soup)
• 1 medium onion, diced
• 2 cloves of garlic, chopped
• 2 teaspoons chili powder
• 1 (28 oz.) can whole San Marzano tomatoes
• juice of half a lime (approx. 1 tbsp.)
• salt to taste and 6 grinds of pepper

Difficulty: Easy

Prep Time: 15 min

Cook Time: 3 hours

Lead Time: 12 hours

Freezer Friendly: No

Leftover Alert: N/A

    1. Place the dried beans in a pot, cover with 8 cups of cold water and 2 tbsp of salt. Soak for at least 8 hours.
    2. Drain the beans and add the sliced smoked sausage and 7 cups of water. Bring to a boil and simmer for 3 hours.
    3. Add all the remaining ingredients except for the salt (onion, garlic, chili powder, tomatoes and lime juice). Bring to a boil and cook for another 45 minutes, stirring frequently. Taste after 30 minutes to determine if salt is needed and add according to taste. .
    4. Allow to cool for a few minutes before serving. Serve plain or with shredded cheddar or monterey jack cheese on top.

This recipe can easily be managed over the course of a day, to be served the next day. An overnight soak is essentially 8-10 hours, so set the beans to soak in the pot first thing in the morning before you go to work. When you come home from work, add the sausage right away and let it simmer into the evening. Follow this with the rest of the ingredients. Once done, refrigerate it for use later in the week. Then just heat up and enjoy!