Mike first made this for his grandson, Galileo, when the 4 year old had covid. Galileo gave it an enthusiastic thumb up and said it was “totally good.” I’d certainly agree and it’s so warming on a chilly winter evening.
INGREDIENTS
1 lb. 15 bean soup mixture of dry beans
3 carrots
1 onion
1 lb. fresh Italian Sausage
1T. vegetable oil
3 stalks celery
1 pkg. mixed frozen vegetables (12 oz.)
2 T. garlic powder
2T. onion powder
1T. chili powder
2T. parsley flakes
2 T. Oregano
1T. Cumin
1 t. Lowry’s flavored salt
DIRECTIONS
1. Soak beans overnight in plenty of water
2. Discard soaking water before using beans
3. Cook beans in 1 – 2 Qt. water for about 1 hour in large saucepot
4. Cook sausage in 1 T. vegetable oil and ½ c. water in covered frying pan
5. Add fresh vegetables and cook for 20 min.
6. Cut sausage into ¼” rounds and add to soup
7. Add spices and frozen vegies to soup
8. Bring back to simmer another 20 minutes or until everything is soft