Directions:
- Heat oil in pan.
- Saute onion and celery for 3 minutes.
- Add garlic and rest of chopped vegetables to onion and celery. Saute for 3 to 4 minutes.
- Add stock and lower heat. Cook until vegetables are done.
- Add beans to soup.
- Remove about two cups of vegetables and one cup or stock from pot to puree. Puree until smooth. Add this back into the pot. Puree more if it is not creamy to your taste.
- Add spinach and sliced sausage. Cook until spinach is wilted. Sometimes if I have a fresh ear or two of corn, I will cut the kernels off and add it in at this point Salt to tast. Serve.
- For a vegan alternative use vegetable stock, leave out the sausage and add the kick with a dash or two of cayenne pepper.
- A nice crusty sourdough or rustic bread goes nicely with this soup!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 7343.85 Kcal (30747 kJ) | ||
| Calories from fat | 1378.37 Kcal | ||
| % Daily Value* | |||
| Total Fat | 153.15g | 236% | |
|---|---|---|---|
| Cholesterol | 1438.67mg | 480% | |
| Sodium | 509.47mg | 21% | |
| Potassium | 994.93mg | 21% | |
| Total Carbs | 862.46g | 287% | |
| Sugars | 164.31g | 657% | |
| Dietary Fiber | 66.02g | 264% | |
| Protein | 600.13g | 1200% | |
| Vitamin C | 38.1mg | 64% | |
| Vitamin A | 11.2mg | 373% | |
| Iron | 27.9mg | 155% | |
| Calcium | 1020.3mg | 102% | |
| Amount Per 100 g | |||
| Calories | 1412.77 Kcal (5915 kJ) | ||
| Calories from fat | 265.16 Kcal | ||
| % Daily Value* | |||
| Total Fat | 29.46g | 236% | |
|---|---|---|---|
| Cholesterol | 276.76mg | 480% | |
| Sodium | 98.01mg | 21% | |
| Potassium | 191.4mg | 21% | |
| Total Carbs | 165.91g | 287% | |
| Sugars | 31.61g | 657% | |
| Dietary Fiber | 12.7g | 264% | |
| Protein | 115.45g | 1200% | |
| Vitamin C | 7.3mg | 64% | |
| Vitamin A | 2.2mg | 373% | |
| Iron | 5.4mg | 155% | |
| Calcium | 196.3mg | 102% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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