Lentil Bean or Northern Bean Soup
2002-11-16- Course: Side Dishes, Soups & Salads
- Yield : 8
- Servings : 8
- Prep Time : 30m
- Cook Time : 50m
- Ready In : 1:20 h
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Southerners love their beans. Substitute your favorite dried bean, if you prefer, and if there’s leftover ham, feel free to throw it in!
Ingredients
- 3/4 lb dried lentil beans (or beans of choice)
- 2 carrots, sliced in coins
- 2 onions, chopped
- 2 stalks of celery, chopped
- 1 tbsp melted butter
- 3/4 lb smoked Cajun Smoked Sausage or substitute Polish Sausage
- 1/2 lb cooked ham, chopped
- 1 bay leaf
- 1 tsp ground thyme
- 2 cloves
- 1 tsp sugar
- 1 tsp vinegar
- 2 medium potatoes, peeled and cubed
- 1 tsp tomato paste
- 1 (.75 oz) envelope brown gravy
- 4 cups water
Directions
Step 1
Sort and wash beans. Place beans in a large Dutch oven and cover with water two inches above the beans. Soak overnight.
Step 2
After soaking: Slice, brown and drain the sausage.
Step 3
Sauté the carrots, onions and celery, and pour into a large Dutch oven. Add all other ingredients except the potatoes. Drain the water from the beans and add to the vegetable mixture. Cover and simmer for 25 minutes.
Step 4
Add potatoes and cook for an added 20 minutes or until potatoes are tender. If you desire a thinner soup, add some water and cook a few minutes more.
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