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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. It's a big hit at our house, Diane acknowledges. My husband and our three children request it all year-round. Diane Antonioli, Marmora, New Jersey Ingredients:
1 pound dried great northern beans |
4 cups chicken broth |
2 cups water |
2 bay leaves |
7 bacon strips, diced |
3 cups thinly sliced onion |
2 cups thinly sliced celery |
2 large carrots, thinly sliced |
1/2 pound fully cooked johnsonville® smoked sausage, diced |
4 garlic cloves, minced |
2 teaspoons sugar |
2 cans (28 ounces each) diced tomatoes, drained |
1/2 teaspoon salt |
1/2 teaspoon pepper |
1/4 teaspoon hot pepper sauce |
Directions:
1. Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
2. Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender.
3. Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving. Yield: 12-14 servings (3-1/2 quarts).
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