13 Bean Soup combines a baker’s dozen of beans including red lentils, yellow peas, blackeye peas, baby lima, black turtle, navy, red kidney, garbanzo, cranberry, great northern, pinto, lima, red, 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. Black Turtle Beans, Baby Limas, Black Eyed Peas, Great Northern Beans, Large Lima Beans, Navy Beans, Pinto Beans, Light Red Kidney Beans, Small Red Beans, Cranberry Beans, Yellow Peas, Red Lentils, Garbanzo Beans. Processed on equipment that also processes: Crustacean Shellfish, Egg, Fish, Milk, Peanut, Soy, Tree Nuts (Almond, Brazil Nut, Cashew, Coconut, Filbert (Hazelnut), Macadamia Nut, Pecan, Pine Nut, Pistachio, Walnut) and Wheat.
Natural 13 Bean Soup Mix
2 cups 13 Bean Soup Blend 1 quart water 2 tsp. butter 1 tsp. lemon juice 4 tsp. low sodium chicken broth 4 cups potatoes, diced 2 cups onions, diced 1 Â½ cups celery, sliced w/ leaves 1 cups red & green peppers, diced 1 can (15oz.) yellow corn 1 tsp. garlic salt 1 tsp. sage Â½ 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.