Fifteen-Bean Soup

By Hklbrries

Ingredients

• 1 pound 15-bean mix, soaked for 12 hours in 2-3 parts water to 1 part beans
• 1/4 cup light olive oil
• 1 pound bulk New York Style sausage
• 2/3 cup diced onions
• 2/3 cup diced celery
• 2/3 cup diced carrots
• 1 tablespoon crushed garlic
• 1 tablespoon minced shallots
• 1/2 tsp salt
• 1/4 tsp ground black pepper
• 1/4 tsp dried thyme
• 2 tbsp red wine
• 1 tbsp balsamic vinegar
• 1 tsp Worcestershire sauce
• 1/2 tsp hot pepper sauce
• 1 quart chicken stock
• 1 cup canned crushed tomatoes in puree

Preparation

Step 1

Heat olive oil in a soup pot over medium heat. Add sausage and cook until lightly browned, stirring to crumble into small pieces.

Add onions, celery and carrots. Cook for 3 to 5 minutes.

Add garlic, shallots, salt, pepper and thyme. Cook for 3 to 5 minutes.

Deglaze the pan with wine and vinegar.

Add Worcestershire sauce and hot pepper sauce. Cook until liquid is reduced.

Add chicken stock, tomatoes and drained beans. Cook at a low boil for 30 minutes.

Reduce the heat, cobver and simmer for 1 hour, stirring every 10 to 15 minutes, or until the beans are tender.