Monday, April 4, 2011

Gourmet Bean Soup

I adapted this recipe from
It is fabulous, the whole family liked it!  It has a little bit of subtle heat from the red pepper flakes that really enhance this soup.  This is a very easy soup to put together making me like it even more :) -Kristin
1 pound (about 2 1/2 cups) dry bean/peas/lentils blend  (I used navy, black, pinto, kidney and lentils)
8 ounces Italian sausage, torn into bite size pieces
1 large onion, chopped
1 green bell pepper, diced
1 red bell pepper, diced
4 garlic cloves, minced
1 can (15 ounce) diced tomatoes
1/4 teaspoon crushed red pepper flakes
2 bay leaves
1/4 teaspoon freshly ground black pepper
8 cups chicken broth
1 teaspoon salt

Grated Parmesan cheese, for serving (optional)
  • Rinse and sort through dry beans.
  • In a large pot, combine all of the ingredients except the (optional) Parmesan cheese.
  • Bring to a boil over medium heat and then simmer gently over low heat, covered, until beans are all tender (about 2 1/2 hours, but could take longer).
  • When beans are tender, remove the bay leaves. Season with additional salt to taste. Ladle into bowls and sprinkle with grated Parmesan cheese if desired.

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