Spicy Sausage Kidney Bean Soup Recipes

SPICY BEAN SOUP

Steps:

• Heat the oil in a heavy large stockpot over medium-high heat. Add the onions, celery, carrot, bell pepper, and garlic, and saute until the onions are translucent, about 15 minutes. Add the chili powder, coriander, cumin, oregano and crushed red pepper, and cook for 2 minutes. Stir in the tomatoes with their juices, tomato juice, tomato paste, cheese rind, and 2 teaspoons of salt. Add the broth, garbanzo beans, cannellini beans, and lentils. Stir in the broccoli, zucchini, and yellow squash. Bring to a simmer over high heat. Decrease the heat to medium. Simmer, uncovered, until the lentils are tender and the mixture thickens slightly, stirring often, about 20 minutes. Season the stew to taste with more salt, if desired.
• Ladle the stew into bowls. Sprinkle with the shredded cheese and basil, and serve.

KIDNEY BEAN SAUSAGE SUPPER

Steps:

• In a large nonstick skillet, cook sausage over medium heat until no longer pink; drain. Add the green pepper, onion and broth; cover and cook for 5 minutes or until vegetables are tender. Add beans and tomatoes; bring to a boil. Reduce heat; cover and simmer for 10 minutes or until vegetables are tender. Serve in bowls over rice.

SPICY SAUSAGE & BEAN ONE-POT

Steps:

• Heat the oil in a large frying pan. Cook the onion and sausages over a fairly high heat for 8-10 mins, turning the sausages often so they brown all over.
• Add the garlic to the pan with the kidney beans and their sauce. Half-fill one of the cans with water, swirl and then add this to the pan. Stir everything together and bring to the boil. Turn down to simmer and cook for 10 mins, or until the sausages are cooked through. Season and sprinkle with the parsley.

SPICY SAUSAGE-KIDNEY BEAN SOUP

Steps:

• Pick over dried beans and soak for at least 4 hours. If not using a pressure cooker, soak beans overnight.
• Place beans in pressure cooker with enough beef stock or water to cover by 2 inches and process 12-15 minutes, depending on how long they've been soaked. (Feel free to add extra garlic or a bay leaf if you so desire.) Allow to come down from pressure naturally. If not using a pressure cooker, place in pot and simmer for 2-3 hours until almost tender, adding more liquid if necessary.
• In a large Dutch oven brown sausage, stirring to crumble the meat. Drain pan drippings if desired. Add onion and garlic and saute until transparent. Add tomatoes, bay leaf, stock or water, salt, seasoned salt, thyme and beans with their liquid whether canned or processed dry. Cover and simmer for 1 hour, stirring occasionally. Add bell pepper and diced potato; cover and simmer 20 more minutes until potatoes are tender. Remove bay leaf before serving.

SPICY AND RICH SAUSAGE AND KIDNEY BEAN CHILI (WW 6 POINTSPLUS)

Steps:

• Cook all but the ¼ cup chopped onion in oil in large saucepan over medium-high heat for 2 minutes.
• Add the chicken sausage; cook and stir for 1 minute.
• Stir in tomatoes, salsa, coffee, and oregano; bring to a boil. Reduce heat; simmer uncovered for 10 minutes.
• Add the beans; return to a boil and simmer for 5 minutes.
• To serve, ladle 1 ¼ cups into four shallow bowls.
• Garnish with reserved chopped white onion and optionally with chopped avocado, chopped cilantro, and lime wedges.

SPICY PASTA, BEAN, AND SAUSAGE SOUP

Steps:

• Strain liquid from canned beans into blender. Add 1 cup beans and puree until smooth. Heat oil in large pot over medium heat. Add sausages, rosemary, garlic, and crushed red pepper. Sauté until sausages are cooked through, breaking up with fork, about 8 minutes. Mix in tomato paste. Add bean puree, remaining beans, broth, and pasta. Simmer until pasta is tender and mixture is thick, stirring occasionally, about 30 minutes. Mix in 1/4 cup cheese. Season with salt and pepper. Serve, passing remaining 1 1/4 cups cheese.

SPICY BEANS WITH TURKEY SAUSAGE

Steps:

• In a 5-qt. slow cooker, combine all ingredients. Cover and cook on low for 5-6 hours or until heated through. Stir before serving. Freeze option: Freeze cooled stew in freezer containers. To use, partially thaw in refrigerator overnight. Heat through in a saucepan, stirring occasionally and adding a little water if necessary.