Soak 2# bag of Cannellini beans overnight in water, drain and rinse. Place beans in large stock pot, add 2 chopped onions, garlic, carrots and celery, 2 cans of chicken broth, 10 tablespoons of garlic peppercorn seasoning, 1 ½ quarts of water, bay leaves, thyme and tarragon. Brown Italian sausage; add pan drippings to stock pot along with half of the sausage. Also add half the bacon and pan drippings to stock pot. Bring stock pot’s ingredients to a boil, reduce heat, cover and simmer for 25 minutes.
YOU WILL NEED TO SPLIT INGREDIENTS BETWEEN TWO STOCK POTS!
Add remaining chicken broth, 9 quarts of water, 3 onions, uncooked Midwest Medley, chicken seasoning packet, 8 tablespoons of garlic peppercorn seasoning, sausage w/drippings and cooked bacon. Stir until thoroughly blended. Cover and simmer until beans are soft and rice has blossomed, approximately 40-45 minutes. Ladle into bowls, garnish and serve. Garlic Bread is delicious with this soup! Makes approximately 72 ~ 1 cup servings.
*Extra Garlic Peppercorn Seasoning may be used as a meat rub, in dips, dressings, etc…