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.
ITALIAN SAUSAGE BEAN SOUP
In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. -Glenna Reimer, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8 servings (3 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain., Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes., Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1100mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein.
HEARTY ITALIAN SAUSAGE AND BEAN SOUP
Easy, delicious, hearty Italian soup.
Provided by Survivor2015
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
- Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
- Sprinkle each serving with Parmesan cheese.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 33.4 g, Cholesterol 23.2 mg, Fat 12 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 2295.1 mg, Sugar 2.9 g
BLACK BEAN & ITALIAN SAUSAGE SOUP
This is one of my favourite soups-as-a-meal dish. It is very hearty and is a good comfort food on a cold day. This recipe is a great way to use Italian Sweet Sausage (hot sausage would be good too). Eden black soy beans can be used for the carb conscious--skip the optional rice or pasta addition.
Provided by Signlady
Categories Clear Soup
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- In a large soup pot on medium heat, fry the bacon bits to get some fat to coat the bottom of the pan.
- Add the garlic powder, chopped onion, chopped peppers, and Italian sausage broken up into chunks. Fry on medium heat until the sausage is no longer pink.
- Add the chicken stock, 1/2 tsp of cumin and one can of black beans. Simmer covered for 30 minutes.
- Use an immersion blender to blend some of the soup so that there are still lots of unblended chunks--about 10-15 seconds on high.
- Add the other can of drained, rinsed beans and 1/2 tsp of cumin.
- Season with salt, pepper and/or pepper flakes if you like it spicy.
- Simmer for another 10 minutes.
- *Serve with a dollop of sour cream if desired. I also serve it over a couple of tablespoons of leftover rice or pasta in each bowl to make it a hearty meal.
Nutrition Facts : Calories 453.3, Fat 22.9, SaturatedFat 7.7, Cholesterol 44, Sodium 994.5, Carbohydrate 37, Fiber 9.3, Sugar 3.9, Protein 25.3
SPICY ITALIAN SAUSAGE AND BLACK BEAN SOUP RECIPE
Provided by á-49363
Number Of Ingredients 16
Steps:
- Heat the vegetable oil in a large pot over medium heat. Cook the Italian sausages in the hot oil, turning occasionally, until browned on the outside and no longer pink in the center, 10 to 15 minutes. Set aside to cool; remove all but 1 tablespoon of grease from the pot. Stir the garlic, onion, carrot, potato, and celery into the hot fat. Cook until the vegetables are tender and the onion has turned translucent, about 7 minutes. Stir in the tomato paste until no lumps remain; pour in the red wine. Bring to a boil over high heat and cook until the liquid has reduced by half, stirring frequently to dissolve the brown bits from the bottom of the pan. Add the beef broth, black beans, and diced tomatoes. Reduce heat to medium-low, cover, and simmer 1 hour. Cut the cooled sausage into 1/2-inch thick slices. Stir the sausage into the soup along with the rotini pasta, spinach, and dried oregano. Simmer until the pasta is tender, 7 to 10 minutes. Stir in the chopped basil and season to taste with salt and pepper before serving.
SMOKY BLACK-BEAN SOUP WITH SAUSAGE
Cozy and filling, this weeknight friendly soup stars Andouille sausages and fire-roasted tomatoes. They give canned black beans a complex, smoky flavor in just 40 minutes.
Provided by Sarah Carey
Categories Soup Recipes
Time 40m
Number Of Ingredients 10
Steps:
- Heat oil in a medium saucepan over medium-high; add sausage and cook, stirring, until crisp, about 3 minutes. Transfer to a plate. Add scallions, celery, and thyme to pan; cook until tender, about 4 minutes. Stir in tomatoes; bring to a boil and cook 3 minutes. Drain and rinse one can of beans, leaving the second in its liquid; add both to pan with 1 cup water.
- Return to a boil, then reduce heat to low and simmer 15 minutes. If desired, remove 1 cup of mixture and purée in a blender or food processor until smooth, about 15 seconds, then return to pan. Season with salt and pepper.
- Top each serving with cooked sausage, a dollop of sour cream, and a small handful of watercress. Sprinkle with pepper and celery leaves; serve.
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.
ITALIAN SAUSAGE AND BEAN SOUP
Yummy! This soup is great! I make this soup when I make an Italian dinner for guests and everyone wants the recipe. It's also great on those cold winter days where suppers call for a hot and delicious soup. A combination of sausage and vegetable in a beefy broth. This may be made a day in advance. Tastes even better the second day. Enjoy!
Provided by Sharon
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas
Time 45m
Yield 4
Number Of Ingredients 11
Steps:
- Heat a pot over medium heat. Cook and stir turkey sausage in the hot pot until browned and crumbly, 5 to 7 minutes.
- Stir carrots, onion, mushrooms, 1/4 cup parsley, and garlic into sausage. Cook and stir until onion is soft, 7 to 10 minutes.
- Pour water, garbanzo beans with liquid, beef bouillon cubes, and sage into sausage mixture. Bring to a boil, cover the pot, reduce heat to low, and simmer until carrots are tender, about 10 minutes. Skim and discard any accumulated fat. Season with salt and pepper; garnish with remaining 4 teaspoons parsley.
Nutrition Facts : Calories 306.1 calories, Carbohydrate 23.7 g, Cholesterol 85.7 mg, Fat 12.4 g, Fiber 5 g, Protein 26.3 g, SaturatedFat 3.5 g, Sodium 1612.8 mg, Sugar 3.6 g
BLACK BEAN SOUP WITH SAUSAGE (CROCK POT)
This is from All You magazine. I haven't tried it yet, but it looks delicious. Instead of black beans you can try navy beans, red kidney beans, or black-eyed peas (or a mix). You can add a cup of yellow corn, a can of diced chiles or chopped jarred pimientos just before the end of cooking time for a shot of color and flavor, or sprinkle in a few drops of hot sauce. Also, instead of sausage, you could stir in cut-up leftover ham, chicken or beef. Or try chicken or turkey sausage. Per serving: 635 Calories, 11g fat (3g Sat.), 21mg Chol., 29g Fiber, 38g Pro., 101g Carb., 1025mg Sod.
Provided by Mrs. Hughes
Categories Black Beans
Time 6h5m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Warm oil in a medium skillet over medium heat.
- Add onion and garlic and cook, stirring frequently, until onion is softened and translucent, about 5 minutes.
- Combine onion mixture, beans (with their liquid), salsa and chicken broth in a slow cooker.
- Stir well and cook on low for 5 hours.
- Stir sausages into bean mixture in slow cooker and cook for 1 hour longer.
- Using tongs, remove sausages to a cutting board, cut into bite size pieces and then return to slow cooker.
- Stir in cilantro and season with salt and pepper.
- Serve soup hot in bowls, with chopped avocado and a dollop of sour cream on top, if desired.
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- Crumble sausage in a Dutch oven; add onion, carrot, celery, and garlic. Cook over medium-high heat 5 minutes or until sausage is browned and vegetables are tender, stirring frequently. Add 2 cans black beans, chicken broth, and next 7 ingredients.
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