Lentil Bean or Northern Bean Soup

  • Yield : 8
  • Servings : 8
  • Prep Time : 30m
  • Cook Time : 50m
  • Ready In : 1:20 h
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Southerners love their beans. Substitute your favorite dried bean, if you prefer, and if there’s leftover ham, feel free to throw it in!


  • 3/4 lb dried lentil beans (or beans of choice)
  • 2 carrots, sliced in coins
  • 2 onions, chopped
  • 2 stalks of celery, chopped
  • 1 tbsp melted butter
  • 3/4 lb smoked Cajun Smoked Sausage or substitute Polish Sausage
  • 1/2 lb cooked ham, chopped
  • 1 bay leaf
  • 1 tsp ground thyme
  • 2 cloves
  • 1 tsp sugar
  • 1 tsp vinegar
  • 2 medium potatoes, peeled and cubed
  • 1 tsp tomato paste
  • 1 (.75 oz) envelope brown gravy
  • 4 cups water


Step 1

Sort and wash beans. Place beans in a large Dutch oven and cover with water two inches above the beans. Soak overnight.

Step 2

After soaking: Slice, brown and drain the sausage.

Step 3

Sauté the carrots, onions and celery, and pour into a large Dutch oven. Add all other ingredients except the potatoes. Drain the water from the beans and add to the vegetable mixture. Cover and simmer for 25 minutes.

Step 4

Add potatoes and cook for an added 20 minutes or until potatoes are tender. If you desire a thinner soup, add some water and cook a few minutes more.

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Kaplan, Louisiana Louisiana
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