Cook: 17 Bean and Barley Soup with Sausage

This is one of our favorite soups. It is hearty and can be enjoyed as a meal.

Ingredients:

• 16 oz (1lb) bag of 17 bean & barley mix (I use Trader Joe's but you can probably substitute any mixed dried bean mix)
• 2 -32 oz Chicken Broth
• 1 cup onion, chopped
• 1 cup celery, chopped
• 1 cup carrot, choped
• 1 cup bell pepper chopped
• 1 tsp dried basil
• 1 clove garlic crushed
• 2 Tablespoon olive oil
• 2-3 bay leaves
• 1 can TJ canned tomatoes (I usually use whole tomatoes, and then chop them in the pot so they are big chunks, but this time I used crushed tomatoes)
• salt and pepper to taste
• 1/2 tsp italian seasoning (I use oregano)
• Andouille chicken sausage

Directions:

1. De-gas the beans. You can either do this by soaking the beans overnightin a large pot of water, then rinse and drain. Or, to quick soak them - in a large saucepan, cover dried beans with triple their volume of cold water. Bring water to a boil, then lower heat and cook uncovered beans over moderate heat for 2 minutes. Remove pan from heat and soak beans for one hour.
2. Pour 4 cups of chicken broth into pot with the beans.
3. In a separate pan, cook onion, celery, carrot, pepper, basil and garlic in olive oil until soft.
4. Combine this mixture with remaining ingredients into the bean pot and add more broth if necessary.
5. Simmer covered for about 1 hour to desired tenderness. Be sure to occasionally check liquid level and add more broth if necessary.
6. In the meantime, slice sausage into 1/4 in thick slices on a diagonal, then pan fry.
7. When beans are done, add sausage to soup and simmer another 10 min.
8. Salt and pepper to desired taste

Makes about 8 hearty servings.