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“Winter is the perfect time for warming soups. I was given a version of this recipe many years ago, and it has become adapted and changed to make it a staple in our house at this time of year. For teacher gifts this year, I packaged the beans in a decorative bag, attached a tiny tabasco sauce, and the recipe. It was a hit!”
READY IN:
16hrs
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash and sort beans.
  2. Add water to cover beans and soak overnight with the 1 T salt.
  3. Drain the beans.
  4. Place in a large soup pot with 1 quart of water, bay leaves and thyme.
  5. Bring to a boil; reduce heat and simmer, covered for one to two hours.
  6. Add all other ingredients except chicken and sausage.
  7. Simmer one to one and a half hours uncovered.
  8. Add chicken and cut up sausage.
  9. Cover, and continue to cook until chicken is tender.
  10. Skin and debone chicken 10 minutes before serving.
  11. Add the reserved parsley.
  12. Serve hot with your favorite bread.
  13. This freezes beautifully.

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