As we head into the chilly days of autumn, nothing is more comforting than a steaming bowl of hearty 13 bean soup. Recipe courtesy of Lisa from One Cook Two Kitchens.
Rinse and pick over Bob's Red Mill 13 Bean Soup Mix. Place beans in a large soup pot with water. Bring water to a boil, and boil steadily for 5 minutes. Remove pot from the direct heat. Cover, and let stand for one hour.
While the beans stand in the covered pot, take out the Chorizo sausage. Heat a small frying pan on medium, and remove the meat from the casings into the frying pan. Fry the sausage until it is just brown. Blot off any excess fat with a paper towel, and set aside.**
In a bowl, along with sausage, add kielbasa, onion, celery, carrot, garlic, Worcestershire sauce, thyme, and pepper.
When the beans are finished, drain thoroughly, and add back to pot along with the kielbasa and other contents of the bowl.
Add chicken broth.
Stir well, bring to a boil, then turn down to very low heat and gently simmer for 2 ½ hours.
Add tomatoes with the juice, and the chilies.
Bring the soup back up to a boil, then reduce and gently simmer for 30 minutes.
Taste the soup, and season with salt, to taste (this will vary depending on the sodium content of the broth and meats).
