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WHITE BEAN AND SAUSAGE SOUP Recipe

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This recipe for WHITE BEAN AND SAUSAGE SOUP is from Pass the Biscuits, Please! , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 tsp. olive oil
1 onion, about 1 cup chopped
2 ribs celery, about 1 cup chopped
2 15oz. cans navy beans, divided use
2 tsp. bottled minced garlic
14 oz. chicken broth
14 1/2 oz. can diced tomatoes, seasoned with onions and garlic
1 bay leaf
1/2 tsp. dried thyme
1/4 tsp. black pepper
8 oz. turkey kielbasa sausage
Directions:
Directions:
Heat oil in a 4 1/2 qt. Dutch oven or soup pot over medium-high heat. Peel and coarsely chop the onion, adding it to the pot as you chop. Rinse and dice the celery, adding it to the pot as you cut. Cook, stirring frequently, until the onions begin to brown, about 3 minutes. Meanwhile, pour 1 can of the navy beans into a colander, rinse well and set aside to drain. Stir garlic into onion mixture. Add broth and tomatoes with their juices. Increase heat to high. Add the remaining can of beans with its liquid along with the rinsed beans, bay leaf, thyme and pepper. Stir and cover the pot. When soup comes to a boil, reduce heat to low. While soup is heating, cut sausage in half lengthwise. Cut the pieces into 1/4", crescent-shaped slices and add them to the pot. Stir soup, recover the pot, and cook at a slow simmer for 7-10 minutes or until ready to serve. Discard bay leaf before serving.
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
Plain diced tomatoes will work fine if diced tomatoes seasoned with onions and garlic are unavailable. Any type of fully cooked sausage can be substituted. Ham chunks also work. This soup can be made up to 3 days ahead, covered and refrigerated.

 

 

 

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