Summer's 15-Bean Soup
I buy a bag of 15 kinds of dried beans. It comes with a seasoning packet that you can choose to use in your soup, or you can season it yourself.
Boil water and simmer beans for about an hour until tender.
Sauté 16 oz. turkey sausage and set aside.
Sauté 2 celery stalks, chopped with the green tops, 2 cups of chopped cabbage or kale, 1 chopped onion, 1 cup chopped carrots, and 3 minced garlic cloves. Add vegetables and sausage to the cooked beans. Add a can of stewed or diced tomatoes. Cover it all with broth and bring to boil. If not using seasoning packet, add salt, pepper, and several bay leaves. Then simmer for about 20 minutes. When ready to serve, add the juice from one lemon and chopped Italian parsley to taste. Serves 10.
Recipe submitted by CSA member Summer Hill Vinson.