Sausage And Navy Bean Soup Recipes

SAUSAGE AND NAVY BEAN SOUP RECIPE

Steps:

• Heat oil in large stock pot on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add carrots, kale and garlic; cook 10 min. or until kale is wilted, stirring occasionally.
• Add beans, water, bay leaf and rosemary; stir. Bring to boil; simmer on medium-low heat 30 min. or until beans are tender. Add chicken broth and sausage; cook 15 min. Remove and discard bay leaf.
• Serve soup topped with cheese.

SMOKED SAUSAGE AND WHITE BEAN SOUP

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.

WINTER NAVY BEAN & HAM SOUP

Steps:

• Soak beans according to package directions.
• Add Bouillon cubes to 6 cups water.
• Add Chopped Ham.
• Lightly saute onion, celery, garlic in oil, add to stock.
• Add carrots, beans simmer on low 1 1/2 - 2 hours.
• salt and pepper to taste.
• I live right at sea level here in Alaska, so for some reason beans cook faster here, forgot to add that in until after a couple of reviews.

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.

SAUSAGE AND BEAN SOUP

Steps:

• In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally until softened--about 3 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned--about 5 minutes. Add stock, scraping up the browned bits on the bottom of the pot with a wooden spoon. Add garlic, bay leaves, carrots, celery, potato, zucchini, beans, parsley and cheese rind. Bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes; the stock will slightly thicken. Remove and discard bay leaves and cheese rind.
• Meanwhile, cook pasta in salted water until al dente. Place 1/2 cup of pasta in each soup bowl and ladle soup over pasta. Serve with cheese.

ITALIAN SAUSAGE AND BEAN SOUP

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.

HEARTY NAVY BEAN SOUP

Steps:

• Rinse and sort beans; soak according to package directions., Drain and rinse beans, discarding liquid. Place in a Dutch oven. Add the tomatoes with juice, onion, ham hock, broth, water, salt and pepper. Bring to a boil. Reduce heat; cover and simmer until beans are tender, about 1-1/2 hours., Add more water if necessary. Remove ham hock and let it stand until cool enough to handle. Remove meat from bone; discard bone. Cut meat into bite-sized pieces; set aside. (For a thicker soup, cool slightly, then puree beans in a food processor or blender and return to pan.) Return ham to soup and heat through. Garnish with parsley if desired.

SLOW COOKER NAVY BEAN SOUP WITH KIELBASA

Steps:

• Sort through beans, removing any debris or stones. Rinse briefly and add beans to a 5-qt or larger slow cooker. Add 1 tsp salt.
• Add all remaining ingredients to slow cooker. Cover and cook on low for 8 hours.
• Mash 1/4 - 1/3 beans and vegetables (use a potato masher, food mill or blender - don't use an immersion blender, which will grind up the sausage with it) and stir in well. Taste and add additional salt by 1/4 tsp until it tastes good to you. Serve hot with crusty bread.

SAUSAGE, KALE, AND WHITE BEAN SOUP

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.