Smokey Beans & Sausage Soup |
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Prep Time: 60 Minutes Cook Time: 3 Minutes |
Ready In: 63 Minutes Servings: 6 |
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I love making soups. My parents really love them, and I love the smell throughout the house while it simmers! It is a cozy, yummy comforting supper 8) Ingredients:
1 lb dried red kidney beans (2 cups) or 1 lb great northern bean (2 cups) |
8 cups low sodium chicken broth (4 14.5 oz cans each, plus 1 cup water) |
1 lb smoked sausage, sliced in 1/2 inch pieces |
3 garlic cloves, minced (more if you like) |
1 1/2 teaspoons dried thyme |
1 teaspoon marjoram |
1 teaspoon rubbed sage |
1/2 teaspoon dried savory |
1 bay leaf |
pepper, to taste |
2 medium onions, chopped (about 1-1/2 cups) |
3 large carrots, chopped (about 1-3/4 cups) |
3 celery ribs, chopped (about 1 cup) |
1 tablespoon vegetable oil or 1 tablespoon olive oil |
Directions:
1. Place the beans in a Dutch oven or stock pot. Add water to cover by 2 inches.
2. Bring to a boil and boil 2 minutes.
3. Remove from heat; cover and let stand 1 hour, then drain completely.
4. Return beans to pot. Add broth, sausage, and the seasonings; bring to a boil.
5. Reduce heat; cover and simmer for 1-1/2 hours.
6. While thats cooking, sauté onions, carrots and celery in the oil.
7. Add to soup after 1 1/2 hours.
8. Cook at a simmer, covered, 1 hour or until beans are tender.
9. Skim fat if needed.
10. Remove bay leaf.
11. Taste for additional seasonings.
12. Serve hot and enjoy!
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