Rice and Beans

Recipe
Natural 13 Bean Soup Mix 2 cups
Water 1 QT
Butter 2 tsp
Lemon Juice 1 tsp
Chicken Base low sodium (mixed with water) 4 cups
Potatoes (diced) 4 cups
Onions (diced) 2 cups
Celery (diced) 1 cup
Red Pepper (diced) 1 cup
Green Pepper (diced) 1 cup
Yellow Corn 2 cup
Garlic Salt 1 tsp
Sage 1 tsp
Black Pepper 1 tsp
Milk 1 QT
Heavy Cream 2 cup
Cornstarch 4 TBSP
Flour 2 TBSP
Smoked Sausage (sliced or diced) 1 LB

Instructions:
Place Natural 13 Bean Soup Mix in a container and cover with 6 cups of water. Cover, place in refrigerator and allow to soak overnight.
Drain beans.
Simmer drained beans, water, butter, lemon juice and chicken base and water mixture in a heavy stockpot for 30 minutes.
Add potatoes, onions, celery, red & green peppers and corn to the stockpot and simmer for an additional 15 minutes until potatoes are tender.
Be careful while stirring not to break apart the potatoes.
Add garlic, sage, black pepper and milk to stockpot. Do not allow soup to boil after these additions.
In a separate bowl combine heavy cream, cornstarch, and flour together and stir until smooth.
Slowly add this mixture to the soup and stir gently while heating until the soup thickens. Do not allow soup to boil.
Add sausage and gently stir.
Remove from heat.
Check seasonings and serve.