BEAN SOUP WITH SAUSAGE AND MORE - SOUTHWEST FLAVORS - NUTRITIOUS
This is Southwest comfort food from Arizona. I didn't know until I moved here how much better dried beans are than canned and how fast they are to soak following tip provided in the directions. I was also introduced to the wonderful flavors of fresh cilantro and Hatch chilies. Genuine Hatch chilies are from Hatch, New Mexico, and can be found fresh here only once a year, roasting in grocery store parking lots. Ohhh they smell so good! But you can get them canned in a lot of grocery stores and they still have that very unique, special flavor. You can substitute jalapeños if you can't find Hatch chilies. I put canned chicken broth in the recipe ingredients but usually use a cup of my own very rich homemade stock and add an extra cup of water. I err on the side of "not-too-hot" because I'm a wimp, but serve extra chilies on the side. The soup freezes very well, but eat the potatoes before freezing. Good with warm, buttered corn tortillas or corn bread. This is my own made-up recipe. Hope you enjoy it as much as we and our guests do!
Provided by pamelad
Categories One Dish Meal
Time 3h
Yield 6 Main dish servings, 6-10 serving(s)
Number Of Ingredients 19
Steps:
- Quick soak method for beans: Check beans for debris and rinse. Place beans in large pot and add enough water to cover by 2 inches. Bring to boil. Boil for 2 minutes; remove from heat and allow to rest, covered, for 1 hour.
- While the beans are soaking, cook the sausage and bacon in oil. Remove from pan and saute onion in drippings until medium brown. Drain well.
- Drain beans, rinse and put into sausage pot. Add stock and water, salt, pepper, garlic.
- Bring to boil and reduce to simmer. Cook for total of 1-3/4 to 2 hours, partially covered.
- Take a break. This is a very forgiving recipe!
- For the chilies, crank them up or down to your taste. I prefer to make the soup very slightly spicy hot and serve more chilies on the side for guests to garnish to taste.
- Add drained onions and remaining veggie ingredients as you peel, chop and dice. Cut sausage into 1/2" slices and coarsely crumble bacon. Add sometime along the way. Add the potatoes and cilantro last.
- Taste, especially for salt.
- If you want the broth thinner, add a little stock. Or if you want to thicken it, mash some of the beans.
- Serve with cheese, hot chilies and cilantro as garnishes. You might want to bring out the saltshaker for those who like a lot of salt. Good with cornbread or warm buttered tortillas.
Nutrition Facts : Calories 469.2, Fat 23.7, SaturatedFat 6.8, Cholesterol 34.1, Sodium 1087.4, Carbohydrate 42.3, Fiber 9.3, Sugar 4.5, Protein 21.7
WHITE BEAN AND SAUSAGE SOUP
Provided by Ree Drummond : Food Network
Time 45m
Yield 12 servings
Number Of Ingredients 15
Steps:
- Heat the olive oil in an 8-quart Dutch oven over medium-high heat. Brown the sausage, breaking it into bite-size chunks as it cooks, 8 to 10 minutes. Remove with a slotted spoon to a paper towel-lined plate to allow excess oil to drain off.
- Add the peppers, oregano, rosemary, garlic and onions to the pot. Season with a pinch of salt and pepper and cook until the onions are tender, about 5 minutes. Pour in the chicken broth, beans and tomatoes. Return the sausage to the pot and bring to a boil. Reduce to a low simmer and cook, uncovered, for 20 minutes.
- Stir in the kale, heavy cream and apple cider vinegar. Taste and adjust the seasoning as needed. Serve with grated Parmesan cheese if desired.
- To freeze, transfer the soup to containers with airtight lids, leaving space at the top as it will expand as it freezes. Allow the soup to cool completely before placing the lids on and freezing. Reheat until hot before serving and garnish with Parmesan cheese if desired.
SAUSAGE-BEAN SOUP
Steps:
- Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
- For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.
SOUTHWEST BEAN SOUP
I made up this recipe because I'm a member of a weight loss program and want to lose weight safely. I've given this recipe to some other members. They've told me: "It's out of this world!" And, "It's the best soup I've ever eaten!" -Marianne Brown, Glendale, Arizona
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 13 servings (3-1/4 quarts).
Number Of Ingredients 11
Steps:
- In a large nonstick saucepan coated with cooking spray, cook and stir onion and green pepper over medium heat until almost tender. Add garlic; cook 1 minute longer., Stir in the broth, beans, tomatoes, chilies, corn, chili powder and cumin. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Stir in cilantro.
Nutrition Facts : Calories 95 calories, Fat 0 fat (0 saturated fat), Cholesterol 2mg cholesterol, Sodium 459mg sodium, Carbohydrate 18g carbohydrate (4g sugars, Fiber 5g fiber), Protein 5g protein. Diabetic Exchanges
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.
HOT SAUSAGE AND BLACK BEAN SOUP
Easy, hearty, and spicy soup! Enjoy! Can be served over rice.
Provided by Mrs Vela
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Black Bean Soup Recipes
Time 41m
Yield 4
Number Of Ingredients 8
Steps:
- Heat vegetable oil in a large saucepan over medium heat. Add onion; cook and stir until softened, about 5 minutes. Stir in garlic and cumin; cook for 1 minute. Add black beans, sausage, chicken broth, and orange juice. Bring to a boil; reduce heat and simmer until flavors combine, 15 to 20 minutes.
Nutrition Facts : Calories 745.8 calories, Carbohydrate 47.7 g, Cholesterol 79.7 mg, Fat 44 g, Fiber 15.6 g, Protein 39.6 g, SaturatedFat 14.1 g, Sodium 3002.3 mg, Sugar 8.5 g
BEAN AND SAUSAGE SOUP
Hearty main dish soup for a cold winter day. Buy mixed dried beans in bulk - not prepackaged bean soup mix - and save a lot of money! Serve with sliced Italian bread.
Provided by Margaret Rolfe
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 17h25m
Yield 8
Number Of Ingredients 10
Steps:
- Pick through and rinse beans. Place in a 4 quart pot, and cover with at least 2 inches of water. Bring to a boil for 2 to 3 minutes. Cover, and let stand in the refrigerator overnight.
- Drain and rinse beans. Place beans in slow cooker with canned tomatoes, broth, white wine, and vegetables. Cover, and cook on low for 7 to 8 hours.
- In a skillet, cook the sausage over medium heat until done. Slice links into 1/2 inch pieces. Add meat to slow cooker, and cook soup another 30 to 60 minutes.
Nutrition Facts : Calories 383.3 calories, Carbohydrate 37.8 g, Cholesterol 66.7 mg, Fat 9.6 g, Fiber 14.2 g, Protein 29.2 g, SaturatedFat 2.5 g, Sodium 1560.2 mg, Sugar 8.7 g
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