 |
Prep Time: 0 Minutes Cook Time: 180 Minutes |
Ready In: 180 Minutes Servings: 6 |
|
This is a hearty and flavorful vegetable soup. The sausage is a bonus of extra flavor. serve with warm rye or french bread. Ingredients:
1 cup small white beans, rinsed and drained |
2 cups water |
2 tablespoons butter or margarine |
1 medium onion, finely chopped |
3 leeks, sliced (use part of green tops) |
2 stalks celery, thinly sliced |
2 carrots, thinly sliced |
1/2 cup chopped parsley |
1 large can (49 1/2oz ) chicken broth or 3 1/2 cans(14.5oz ) chicken broth |
2 medium potatoes, diced |
1/4 teaspoon dried thyme leaves |
1 lb polish sausage or smoked bratwurst, sliced about 1/4-inch thick |
salt |
Directions:
1. Bring beans and water to boiling in a medium saucepan. Boil briskly for 2 minutes, then remove from heat. Let stand, covered, 1 hour.
2. In a 5 to 6 quart kettle or Dutch oven, melt butter over medium heat. Cook onion, leeks celery and carrots, stirring, until onion is soft. Mix in parsley, broth, beans and their liquid, potatoes and thyme.
3. Bring to boiling. Cover, reduce heat, and simmer until beans are tender about 2 1/2 hours.
4. Add sausage slices. Cover and simmer 20 minutes.
5. Taste, and add salt if needed.
|
|