Vinny’s 10 Bean Soup Recipe

Ingredients:
1 (16 ounce) package dry mixed beans
1 (15 ounce) can tomato sauce
1 (14.5 ounce) can diced tomatoes
4 jalapeños chopped and seeds removed
4 slices smoked bacon, cut into 1 inch pieces
3 stalks celery, diced
4 carrots, diced
1 red bell pepper, diced
½ red onion, diced
½ sweet onion, diced
16 ounces smoked turkey sausage, diced or pork, or beef
salt to taste
ground black pepper to taste
0.25 teaspoon poultry seasoning
2.5 teaspoons minced garlic
Directions:

1.Soak bean mix in water overnight.

2.Place drained soaked beans, tomato sauce, tomatoes and chilies, celery, carrots, onion, bell pepper, bacon and sausage in slow cooker. Add enough water to cover all ingredients and season soup to taste with salt, pepper, chicken seasoning, onion powder, and garlic. Simmer on low for 8 to 10 hours until beans are tender.

Vinny's Syeamed Clams

1 lg. onion (chopped lg.)
3 lg. carrots, sliced
1 1/2 c. white wine
1/2 pat of butter, sliced
3 lbs. clams
4 stalks celery
3 large cloves of fresh garlic, sliced
2 roma tomatoes, diced
1 jalapeño quartered
1 tbsp. parsley
Kosher salt and fresh ground black pepper to taste.
1/2 c. water

Chop onions, carrots and celery into bite-size pieces and set aside. Place water and wine into a large Dutch oven or soup pot. Place a steaming rack into the bottom of the Dutch oven to keep the clams off the bottom. Place the clams into the Dutch oven.
Put onions, carrots and celery over the clams, sprinkle parsley over the vegetable mixture then place butter slices over the top. Cook covered on top of stove at medium temperature for 20 to 30 minutes or until clams open. Remove from heat and pour into a large casserole dish, juice and all. Then serve with bread and wine, or other drink of your choice.