By Sharon from Statesboro, GA
Heat a large pot over medium heat. Add sausages. Use a fork to break up the meat and cook stirring often about 4 to 5 minutes.
Stir in onion, pepper, garlic, chili powder, and tomato paste. Cook until onion is soft about 3 minutes.
Add broth and 2 cups of water. Bring to a boil and reduce heat to medium. Add beans and kale. Stirring occasionally, until kale is cooked, about 5 minutes.
Remove from heat, stir in lime juice just before serving.
By coville123 from Brockville, Ontario
Use 2 cups total beans.
You can include: pinto beans, small red beans, kidney beans, yellow split peas, green split peas, baby lima beans, small white beans.
Heat water and Winter Bean Soup Mix to boiling in a 4-quart Dutch oven or soup pot. Boil 2 minutes; remove from heat. Cover and let stand one hour.
Stir carrots and celery into bean mixture. *Add ham shanks. Heat to boiling; reduce heat. Cover and simmer about 2 hours or until beans are tender.
Skim fat if necessary. Remove ham shanks; remove ham from bone. Trim excess fat from ham. Cut ham into 1/2-inch pieces. Stir ham into soup.
Heat until hot. (6 servings about 1-1/2 cups each)
* (do not include for vegetarian soup)
Place beans into a 3 1/2 cup jar (layer or mix together) with a tight-fitting lid.
Place pasta in a ziplock baggie and place on top of the beans.
Mix remaining ingredients in a small bowl and place in a small ziplock baggie.
Include the following recipe:
Remove pasta and seasoning packets. Rinse beans. Cover with water and soak overnight. Rinse and place in a 5-quart Dutch oven with 8 cups water, 1 can (28-ounces) crushed tomatoes, seasoning packet and 1 cup each of coarsely chopped carrot, celery and onion. Bring to a boil, reduce heat to low, cover and simmer for 2 hours or until beans are tender-firm. Uncover, increase heat to medium-low and boil gently for 35 minutes, stirring until soup has thickened slightly. Stir in pasta, increase heat to medium and cook 10 minutes longer or until pasta is tender.
Shared by IMAQT1962 from ILLINOIS
From: http://www.heart4home.net. Thanks to Leslie for permission to print!
Cover beans, peas, rice and barley with the 2 quarts cold water. Let stand overnight.
Bring to a boil in the same water, adding the vegetables, salt and pepper. Add ham bone and simmer 2 hours.
By Robin from Washington, IA
Combine beans in a very large bowl. Pour two cups of bean mix into pretty jars (16-oz.) jars holds two cups of bean mix.
Instead of mixing the beans together, you can layer the beans. Very pretty! Just use about 1/8 cup of each bean until you fill the container.
Attach these instructions to the container:
Cover beans with water and soak overnight. Drain beans and place in a stockpot. Add ham hock, tomatoes, onion, garlic, bay leaf, parsley, salt, chili powder, cumin, vinegar and 6 cups of water. Bring to a boil over medium-high heat, cover and simmer 1 hour or until beans are tender. Remove bay leaf before serving. Serve warm. Makes 11 cups of soup.
Shared By IMAQT1962 from ILLINOIS
Thanks to Leslie for permission to print!