With the recent tweaking of this soup recipe it is now one of our most vibrant and flavorful bean soup meals! The bright red package makes a great holiday gift to friends, teachers, neighbors and any other happy person on your gift list.

Holiday Gathering Soup Mix Ingredients:

Speckled cranberry beans, assorted mixed beans, red pepper, celery, carrots, garlic, basil, thyme and saffron. No added salt, preservatives or MSG.

Allergen Information: Certified Gluten-Free

Recipe Additions:

8 cups chicken broth or vegetable broth
2 tablespoons olive oil
1 large purple onion, chopped
1 pound turkey sausage* cut up or crumbled
1 10-ounce box frozen spinach

Holiday Gathering Soup Recipe Directions:

Preparing the beans:

• Rinse, drain and pick over beans.
• Place beans in a bowl, cover with plenty of water and allow to soak for 2 hours at room temperature.
• Drain beans, place in 4 quart pot with 2 quarts fresh water, bring to a boil, lower heat and simmer for 1 hour, covered.
• Turn off heat and let stand till ready to use.

While the beans are simmering:

• In a 4 quart soup pot, sauté onion in oil about 5 minutes over medium heat.
• Add sausage and continue cooking 5 minutes.
• Stir in contents of seasoning packet.
• Add broth and drained beans.
• Bring to a boil, reduce heat and simmer 1 hour, covered.
• Add spinach, simmer gently 15 minutes, stirring occasionally.

Inventive Soup Recipe Variations:

*Turkey and chicken sausages are becoming widely available in intriguing flavors. We tried a delightfully spicy chicken sausage with sun dried tomatoes and basil as well as turkey breakfast sausage. Let us know what specialty sausage you like.

Our various cooks recommend: Andouille, Kielbasa and many specialty varieties of chicken sausage links. Breakfast turkey sausage does not seem to enhance the texture or flavor of the basic soup. Be sure to add the spinach just before serving, do not prepare soup ahead and freeze with the spinach.

Slow Cooker Directions:

Recommended slow cooker: 4-6 quart

Preparing the beans the night before:

• Rinse, drain, and pick over beans.
• Place beans in a bowl with 2 quarts water, let stand on counter overnight.

Assembling the soup in the morning (or night before):

• In large skillet sauté onion and sausage in oil about 10 minutes over medium heat.
• Stir in contents of seasoning packet.
• Transfer to bowl of slow cooker and add broth. (May cover and refrigerate overnight).

Cooking:

• Drain beans and add to crock pot.
• Cover and cook on high 4-5 hours.
• Add spinach, cook 30 minutes until spinach is absorbed into soup and serve.