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Mixed Bean and Vegetable Soup

Contributed By: Susan, VI | See all of Susan's recipes
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Active Time:  30 Minutes
Total Time:  3 Hours
This is a recipe I've put together over the years. You can use the beans listed, or you can use any combination of beans you like. The turkey kielbasa can be omitted if you are vegetarian.
1 tbsp. olive oil
1 med onion, chopped
4-5 seasoning peppers, minced *
1 small yellow sweet pepper, diced
1 small red sweet pepper, diced
3 cloves garlic, minced
2 carrots, diced
1 tsp. chili powder
1 tsp. dried cumin
salt to taste
2 tbsp. beef bouillon concentrate
¾ cup dried green lentils
¾ cup dried pink pinto beans
¾ cup dried red kidney beans
¾ cup dried baby lima beans
¾ cup dried cannellini beans, or 1 can cannellinis, if dried aren’t available
¾ cup whole grain brown rice
3 quarts water
1 11 oz can super-sweet corn
1 15 oz. can diced tomatoes
Turkey kielbasa, sliced in half lengthwise, then into ¼” thick slices
** These are small, not-too-hot peppers, grown in the Caribbean.  You can use a small amount of finely chopped hot pepper in their place.
Put all dried beans in large pot, add 1-1 1/2 quart(s) water, bring to a boil and let stand for one hour (or soak in cold water overnight). Drain off the water, add 1-1 1/2 quart(s) fresh water and beef bouillon concentrate, bring to simmer.

While beans are soaking, lightly sauté chopped onion, garlic, seasoning peppers, and diced carrots until onion turns transparent; add to simmering beans along with the rice. Add chili powder, add the cumin and a little salt to taste. Simmer until beans are tender, about 1 1/2-2 1/2 hours.

Scoop out 2 cups cooked beans, puree with canned tomatoes, return to soup. Add canned corn and turkey kielbasa, simmer another 15 minutes. Let stand for 1 hour, taste for seasonings. Add more salt and ground garlic and black pepper, if necessary.

Serve with crusty brown bread and side salad. This soup is good the first day, but it tastes even better if left in the refrigerator for a day or two before serving.

Date Added: 09/28/2009
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