13 Bean Soup

If we won the lottery I would purchase Froberg Farms a million times over.  It's our happy place. Fields and fields of strawberries (which you pick yourself) backs up into a farmer's market that sells the freshest vegetables, jarred preserves and salsas, all kind of freshly popped corn, and fried pies. There is a meat shack next to the farmer's market selling home made sausages, cheeses, and dips. It has the best sausage.

Did I mention the fried pies?

Since the strawberries weren't quite ripe this trip we treated ourselves to pies and kettle corn. We got a sausage on a stick and some pan sausage for Froberg's 13 bean soup mix. H and I could only find 12 different beans but we'll give them the benefit of the doubt.

It ended up being the soup that kept giving.  It was even better the next day and was our lunch for the entire week.

13 Bean Soup

Makes 6 servings

• 1 pound bean soup mix
• 1 14.5 ounce canned tomatoes
• 1 medium onion, chopped
• 1/2 bell pepper, chopped
• 1/2 cup celery, chopped
• 2 cloves garlic, minced
• 2 tablespoon chili powder
• 1 teaspoon cumin
• 2 tablespoons garlic salt
• 1 pound pan sausage, browned

Wash beans. Cover with water and soak overnight. Drain the beans.

Add all ingredients except sausage. Cover with water and bring to a boil, reduce heat and simmer for 2 hours until beans are tender.

Add sausage and cook until sausage flavor is well blended into the beans.