13 bean soup


13 Bean Soup combines a baker’s dozen of beans including red lentils, blackeye peas, baby lima, black turtle, navy, red kidney, garbanzo, cranberry, great northern, pinto, lima, red, soy and cranberry beans to make this versatile mix a great base that can easily be molded to your own tastes. Use this bean mix to make a delicious bean and sausage chowder.


13 Bean & Smoked Sausage Chowder
2 cups 13 Bean Soup Blend
1 quart fresh water
2 tsp. butter
1 tsp. lemon juice
4 tsp. low sodium chicken broth
4 cups potatoes (diced)
2 cups onions (diced)
1 ½ cups celery (sliced w/leaves)
1 cups red & green peppers (diced)
1 can (15oz.) yellow corn
1 tsp. garlic salt
1 tsp. sage
½ tsp. black pepper
1 quart whole milk
1 cup light cream
1 egg
3 Tbsp. cornstarch
2 Tbsp. flour
1 lb. smoked sausage (sliced 3/8″)


Soak beans in 6 cups of water overnight and drain. Simmer the first 5 ingredients together in a heavy kettle for 30 minutes. Add the next 5 ingredients and cook another 15 minutes until potatoes are tender (do not stir much). Add garlic salt, sage, black pepper and milk after this addition and do not let boil. Blend light cream, egg, cornstarch and flour together in a bowl with a whip until smooth. Slowly add the mixture and heat gently to thicken. Add sausage & serve.