White Bean Sausage Soup

Name: White Bean Sausage Soup
Prep time: 30 min
Cook time: 4 h
Total time: 4 h 30 min
Yield: 8-10 serving(s)
Ingredients: 1 cup dried white bean, cooked (or about 2 cups canned white beans); 2 cups carrots, cut in small bite-sized pieces; 1 cup celery, cut in small cross-wise pieces; 2 garlic cloves, peeled, mashed and cut into very fine pieces; 1 (14 ounce) can diced tomatoes; 2 cups chicken broth (1 14 oz. can will do); 2 bay leaves; 1 lb sausage, cooked, crumbled and well drained (or the equivalent amount of ham or turkey, cooked if need be, and cut into bite sized pieces); 2 cups milk or 2 cups half-and-half cream; 3 -4 cups kale (don't use the stems) or 3 -4 cups bok choy, rinsed and cut into bite-sized pieces (don't use the stems)

Submitted by Knitting Granny

"A very flexible recipe - you can cook the beans "from scratch" or use canned beans, use any kind of sausage you want (Jimmy Dean reduced fat works great - it comes in 12 or 14 oz. packages and I use it in place of the 1 lb. called for in the recipe) or substitute ham or turkey, you can add or substitute favorite veggies. This soup freezes well and can be halved or doubled. And it's delicious! To make a lower fat version, use the reduced fat sausage and 1% or skim milk. (The cooking time is for a crock pot - if you use your stove top, cooking time is greatly reduced.)"

Download

Ready In:: 4hrs 30mins
Ingredients:: 10
Serves:: 8-10

ingredients

1 cup dried white bean, cooked (or about 2 cups canned white beans)
2 cups carrots, cut in small bite-sized pieces
1 cup celery, cut in small cross-wise pieces
2 garlic cloves, peeled, mashed and cut into very fine pieces
1 (14 ounce) can diced tomatoes
2 cups chicken broth (1 14 oz. can will do)
2 bay leaves
1 lb sausage, cooked, crumbled and well drained (or the equivalent amount of ham or turkey, cooked if need be, and cut into bite sized pieces)
2 cups milk or 2 cups half-and-half cream
3 -4 cups kale (don't use the stems) or 3 -4 cups bok choy, rinsed and cut into bite-sized pieces (don't use the stems)

directions

Mix all ingredients except the milk and the greens in a large heavy pan or crock pot.
Cook on low for about six hours or on high for four hours. If cooking on the stove top, bring to a boil and then simmer until carrots and celery are tender.
Add the milk or half-n-half and heat until soup is good and hot again.
Stir in the greens and heat just until the greens become limp but are still brightly colored.

Questions & Replies

Got a question? Share it with the community!

Reviews

Have any thoughts about this recipe? Share it with the community!

RECIPE SUBMITTED BY

Knitting Granny

I'm a retired grandma who loves to try new recipes. I also want to preserve some of our family's favorite recipes and some of the recipes I inherited from my Mother and Grandmother so my children will have them. I love to cook (but not everyday if I can help it) so I like to cook things that give us left-overs. Also, my hubby takes lunch to work five days a week, so I try to cook things that will heat-up in the microwave at his work. I love to knit, read, bird-watch, tinker in the garden and I am discovering old movies. I am quite fond of cats, and sometimes they appear in my recipes - but not as ingredients :-).<img img src=http://i80.photobucket.com/albums/j166/ZaarNicksMom/PACsticker-Adopted.jpgsrc=http://i23.photobucket.com/albums/b399/susied214/permanent%20collection/IWasAdoptedfall08.jpg border=0 alt=Photobucket>

View Full Profile