SAUSAGE & WHITE BEAN SOUP
Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), simply open cans of chicken broth and beans. Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base. Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying. Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered. Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.
Provided by Ben S.
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Yield 8
Number Of Ingredients 9
Steps:
- Heat oil in a large, deep saute pan or soup kettle over medium-high heat. When pan is hot, add sausages; cook, turning once or twice, until well-browned on all sides, about 5 minutes. (Sausage will not be fully cooked at this point.) Remove from pan. When cool enough to handle, cut into slices 1/4-inch thick.
- Add prosciutto, onions, carrots, celery and thyme to the empty skillet; cook, stirring often, until well browned, 8 to 10 minutes. In a small bowl, mash one can of beans with a fork into a chunky puree. Add broth, whole and mashed beans, and sausage; cover and bring to a simmer. Reduce heat to medium-low; simmer, partially covered, to blend flavors, 20 minutes. Let rest 10 minutes; serve.
Nutrition Facts : Calories 561.4 calories, Carbohydrate 40.3 g, Cholesterol 70.9 mg, Fat 33 g, Fiber 9.3 g, Protein 26.4 g, SaturatedFat 11.2 g, Sodium 785.9 mg, Sugar 2.1 g
BREAKFAST SAUSAGE AND WHITE BEAN SOUP
I know! Soup in warm weather, I must be nuts. I truly could eat soup everyday any time of the year. What started out as an Italian Sausage & White Bean Soup ended up as this. I "thought" I had Italian Sausage in the freezer but I didn't. I had plenty of bulk breakfast sausage and I still wanted soup. It turned out satifying and...
Provided by Diane Atherton
Categories Other Soups
Time 2h
Number Of Ingredients 10
Steps:
- 1. Soak beans using directions on package. This is what I did: rinse beans, place in a 6 qt dutch oven and cover with 6 cups of water. Add salt. Over a medium heat bring to a boil, boil for 2 minutes. Remove from heat, cover and let them soak for 1 hour; drain.
- 2. SOUP: In skillet, brown sausage and onion; drian off excess grease.
- 3. Add beans, sausage, carrots, oregano and garlic to 6 qt dutch oven; cover with 4 cups chicken broth. Bring to boil over medium heat. Cover and reduce heat and simmer for 45 minutes to 1 hour. Check periodically and add a little water if necesary. Taste test and add salt and pepper to taste if desired.
- 4. Add tomatoes and chopped cabbage the last 15 to 20 minutes.
- 5. NOTE: Because I used salt in the soak and the sausage I used was salty, I only added a small amount of salt in the soup. Taste test and add seasonings to your taste.
SMOKED SAUSAGE AND WHITE BEAN SOUP
Provided by Food Network
Categories main-dish
Time 11h25m
Yield about 2 quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
SAUSAGE BEAN SOUP
Steps:
- In a large saucepan, cook and crumble sausage with onion and garlic over medium heat until no longer pink, 5-7 minutes; drain., Stir in beans, tomatoes, basil and broth; bring to a boil. Reduce heat; simmer, covered, 10 minutes. Serve with cheese.
Nutrition Facts : Calories 268 calories, Fat 13g fat (4g saturated fat), Cholesterol 33mg cholesterol, Sodium 908mg sodium, Carbohydrate 27g carbohydrate (4g sugars, Fiber 7g fiber), Protein 15g protein.
SAUSAGE, KALE, AND WHITE BEAN SOUP
A comforting bean soup with spicy sausage and leafy kale. Easy to put together and delicious on a cold winter's day. You can substitute other sausage, onion instead of shallots, and other greens for the kale, and it will still be tasty!
Provided by Always Cooking Up Something
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 9h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place the navy beans into a large container and cover with several inches of cool water; let stand 8 hours or overnight. Drain and rinse before using.
- Cook the soaked beans in a pressure cooker in 4 cups of water for 25 minutes. Use the natural release method to release pressure. Do not drain.
- Bring a separate pot of salted water to a boil. Add the kale and simmer until kale is bright green and tender, about 2 minutes. Drain in a strainer, and cool under cold running water. Set aside.
- Heat olive oil over medium heat in the soup pot. Brown the linguica slices on each side, about 5 minutes. Remove from the pot with a slotted spoon and set aside. Add shallots to pot and cook until soft, about 3 minutes. Pour in a splash of chicken broth and scrape up any browned bits of sausage.
- Return the sausage to the pot along with the beans and their cooking liquid. Stir in the chicken broth. Bring soup to a boil, reduce heat to low, and simmer uncovered for 15 minutes. Add the kale and cook about 4 minutes longer. Season with salt, pepper, and hot sauce to taste.
Nutrition Facts : Calories 372.8 calories, Carbohydrate 20.3 g, Cholesterol 49.9 mg, Fat 23.8 g, Fiber 6.5 g, Protein 19.2 g, SaturatedFat 8.5 g, Sodium 726.5 mg, Sugar 0.9 g
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WHITE BEAN-SAUSAGE SOUP - EATINGWELL
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5/5 (5)Total Time 30 minsAuthor Eatingwell Test KitchenCalories 227 per serving
- Cook sausage, onion and garlic in a large saucepan 5 to 10 minutes or until the sausage is browned and the onion is tender. Drain off fat. Stir in beans, tomatoes, broth, the water, Italian seasoning, and pepper. Bring to boiling; reduce heat. Cover and simmer for 5 minutes.
- Stir in kale (or spinach). Simmer, uncovered, 1 to 3 minutes more or until the kale is tender (or the spinach is wilted).
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4.7/5 (43)Estimated Reading Time 7 minsServings 4
- Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
- Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
- Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.
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