Tuesday, November 9, 2010

Mixes from the Heartland Italian Bean Soup review

Mixes From The Heartland 

As I've written lately I'm having a few health issues. EARLY Monday morning Honey and I drove from the farm to the flat land (2-hours) for me to have a couple of test done at the local hospital. I thought that I could nap during the test since it would take a total of two hours but I was wrong. It seemed that the minute I laid down and got comfortable I was wide awake. So needless to say when it was time for me to cook supper I was worn out plus my blood pressure was still falling from the test. It is finally cool here so I decided to make a pot of soup. I was soooo thankful when I remembered that I still had a few mixes to try from Mixes of the Heartland.

I chose to make the Italian Bean Soup and it was wonderful. I changed up the recipe by adding only 10 oz. of crushed tomatoes and deer sausage instead of Italian sausage.  SOOO easy just what I needed on this busy, tiring, stressful day.

Don't be afraid to change up any of these mixes, they work great no matter what you make! I promise!!!

Product Description

Italian Bean Soup is cholesterol free, vegan friendly, and easy to make. Place in crock pot on medium 5-6 hours if desired.
View Nutrition Fact Sheet


Freeze dried black, kidney, and navy beans, mixed dried veggies (dehydrated celery, carrots, red and green bell peppers, onions, parsley, tomatoes), garlic powder, crushed red peppers, rosemary, bay leaves, celery powder.


In 8 quart pan, add 8 cups water, 2 cups crushed tomatoes and package mix. Bring to a boil for 10 minutes, reduce heat and cook for 25-30 minutes until beans are tender. Last 10 minutes, add 1 lb. cooked ham or Italian sausage.