Chorizo And Mixed Bean Soup

• 1 pound Mixed Beans, Dried
• 3 whole Links Of Chorizo, Thick Sliced
• 1 whole Link Of Venison Sausage, Thick Sliced (optional)
• 2 whole Carrots, Diced
• 1 whole Medium Onion, Diced
• 3 whole Ribs Of Celery, Diced
• 5 cloves Garlic, Chopped
• 4 cups Vegetable Stock
• 2 cups Water
• 1-1/2 teaspoon Salt To Taste
• 1 teaspoon Black Pepper To Taste
• 1 whole Bay Leaf
• 1 whole Baguette, To Serve

1. Begin by soaking the beans in cool water, overnight. The following morning, drain and rinse the beans, and set aside.
2. Heat a soup pot on medium heat. Add in the sliced sausages and brown on all sides, about 12 minutes. The sausage will release some fat, and this is what we will cook our vegetables in. After they have browned, add in the carrots, onions, celery, and garlic, and give a good stir. Let the vegetables begin to sweat, about 8 minutes, stirring every now and then.
3. Add in the stock and water, give a good stir. Give a good pinch of salt and pepper to the mix, and toss in the bay leaf. Let this come to a simmer, cover, and let it cook for 2 1/2 hours.
4. Give the soup a taste and adjust any seasoning. That's it. How easy was that for a pretty healthy meal?
5. When you are ready to serve, slice off a good nub of the baguette. Ladle in a generous amount of the bean soup, and eat with the bread. The result is a creamy texture from the beans, a bit of spice that balances that with the chorizo, and just a good old dunking element with the bread. Not only that, but now you have lunch and dinner throughout the week! Enjoy.

mixed beans, sausage, carrots, onion, celery, garlic, vegetable stock, water, salt, black pepper, bay leaf, baguette

Taken from tastykitchen.com/recipes/soups/chorizo-and-mixed-bean-soup/ (may not work)