Italian Sausage Bean Soup |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things like baking bread, crafting or even cleaning the house. âGlenna Reimer, Gig Harbor, Washington Ingredients:
1 pound johnsonville® mild ground italian sausage |
1 medium onion, finely chopped |
3 garlic cloves, sliced |
4 cans (14-1/2 ounces each) reduced-sodium chicken broth |
2 cans (15 ounces each) pinto beans, rinsed and drained |
1 can (14-1/2 ounces) diced tomatoes, undrained |
1 cup medium pearl barley |
1 large carrot, sliced |
1 celery rib, sliced |
1 teaspoon minced fresh sage |
1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed |
6 cups chopped fresh kale |
Directions:
1. In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
2. Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
3. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Yield: 8 servings (3 quarts).
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