Smoky Mixed Bean and Sausage Soup

• 1 cup dried garbanzo beans
• 1 cup dried red beans
• 1 cup dried black-eyed peas
• 1 cup dried great northern white beans
• 16 cups roasted vegetable stock
• 1 lb hot Italian sausage, cooked
• 4 roma tomatoes, chopped
• 2 medium poblano peppers, roasted
• 1 teaspoon dried thyme
• 1 teaspoon salt
• 1 teaspoon cumin
• 34 cup grated parmesan cheese
• fresh parsley (to garnish)

1. Soak beans in water overnight, rinse and set aside.
2. To roast the peppers: Slice them in half and press on broiler pain.
3. Coat lightly with olive oil.
4. Broil about 8 minutes, until slightly blackened.
5. Turn broiler off and open oven door, and move peppers to bottom rack for 3 minutes.
6. Remove the peppers from the oven, peel skins off and discard, then chop peppers into small pieces.
7. Place beans in large soup kettle, and add vegetable broth.
8. Bring to boil, then reduce to simmer.
9. Add cooked sausage, chopped tomatoes, thyme, cumin, salt and poblano peppers.
10. Cook on on low heat for about 3 hours, adding additional water if necessary.
11. Place in serving bowl, top with fresh parsley and grated parmesan cheese.

garbanzo beans, red beans, blackeyed peas, dried great northern white beans, vegetable stock, hot italian sausage, roma tomatoes, poblano peppers, thyme, salt, cumin, parmesan cheese, parsley

Taken from www.food.com/recipe/smoky-mixed-bean-and-sausage-soup-417540 (may not work)