Bean And Sausage Soup Food

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.

BEAN AND SAUSAGE SOUP

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.

ASTURIAN BEAN AND SAUSAGE SOUP

Steps:

• Put the beans, ham hock, belly pork rib, blood pudding, and chorizo into a pot and cover with water. Skim as the water comes to the boil and cook for 1 hour or until the beans are almost tender.
• Cut up the cabbage quite finely. Drain.
• Remove the meat bones returning any shreds of meat to the pot and slice the sausages. Season with plenty of black pepper and salt to taste. Add the cabbage and potatoes, and more liquid if necessary to cover them comfortably. Simmer until the potatoes are tender and check the seasoning. If your chorizos are not very spicy, you could add some paprika. Serve in big bowls with country bread.

GERMAN BEAN AND SAUSAGE SOUP

Steps:

• Heat oil in a saucepan over medium heat. Sauté onion 4-5 minutes, stirring frequently, until tender.
• Add carrots, potatoes, parsley, marjoram beans and stock to pot. Season with salt and pepper to taste. Bring to a boil. Reduce heat to low, cover and simmer about 15 minutes or until vegetables are tender.
• Add sausage and green beans. Cook until thoroughly heated.

BLACK BEAN AND SMOKED SAUSAGE SOUP

Steps:

• In a Dutch oven or 6qt stockpot saute onion, celery, bell pepper, and garlic in olive oil until tender; add beans, tomatoes, chicken stock, coriander, red pepper flakes and salt (if needed); Bring to boiling, reduce heat, cover and simmer for at least 30 minutes.
• In the meantime (optional) cook sausage in a nonstick pan and drain; set aside (we like the flavor a little better that way).
• Add sausage& dry sherry; stir 2-3 minutes or until heated through.
• Serve soup with sour cream, and shredded cheddar if desired; and a nice crusty bread.

RUSTIC BEAN & SMOKED SAUSAGE SOUP

Steps:

• Heat oil in large saucepan on medium heat. Add vegetables; cook 5 min. or until crisp-tender, stirring frequently.
• Stir in flour; cook 1 min., stirring constantly. Gradually stir in broth, then milk. Whisk in dressing mix. Add sausage and beans; stir.
• Bring to boil; simmer on medium-low heat 20 min. or until thickened, stirring occasionally.

BUTTER BEAN AND SAUSAGE SOUP

Steps:

• Drain 1 can of beans and puree them with 2 cups of the chicken broth.
• Brown the sausage in a soup pot and drain.
• Add bean puree, remaining chicken broth, diced tomatoes, remaining can of beans with its liquid, and all seasonings.
• Bring to a boil and add pasta.
• Reduce heat, cover and simmer until pasta is tender.
• Serve with grated parmesan if desired.

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.

WHITE BEAN-SAUSAGE SOUP

Steps:

• 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).

ITALIAN SAUSAGE BEAN AND SPINACH SOUP

Steps:

• Heat olive oil in a 8-10-quart pot over medium-high heat.
• Add in the sausage meat; cook until browned (about 8-10 minutes) remove the meat to a plate or bowl.
• Add in the onion, carrots, basil and dried chili flakes; saute for about 5-6 minutes adding in the garlic the last couple minutes.
• Add in chicken broth, tomatoes with juice and drained beans; bring to a boil, cover with lid and cook at medium-low for about 30 minutes.
• Add in pasta shells; reduce heat and simmer until the pasta is firm-tender (about 10 minutes, stirring occasionally.
• Skim any fat that has accumulated on top of the soup, then stir in about 1/4 cup grated parmesan cheese and the fresh spinach; cook until the spinach is just wilted (about 1-2 minutes).
• Season with salt and pepper.
• Pass more Parmesan cheese at the table.

SAUSAGE & WHITE BEAN SOUP

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.

POTATO, GREEN BEAN AND SAUSAGE SOUP

Steps:

• Heat dressing in large saucepan on medium-high heat. Add onions and garlic; cook 4 min. or until onions are crisp-tender, stirring frequently. Add potatoes, water and broth; stir. Bring to boil; simmer on low heat 20 min. or until potatoes are tender, stirring occasionally.
• Add sausage and beans; cook 3 to 5 min. or until beans are crisp-tender and sausage is heated through. Stir in cheese.
• Sprinkle with chives.

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, BEAN & BARLEY SOUP RECIPE

Steps:

• Bring ingredients to boil in Dutch oven or small stockpot; cover.
• Simmer on medium-low heat 15 min. or until vegetables are tender, stirring occasionally.

SAUSAGE, BEANS AND BROCCOLI RABE SOUP

Steps:

• Heat medium soup pot over medium-high heat. Add the olive oil and sausage and brown. Add veggies, bay leaf and beans. Season with salt and pepper. Cook mixture 5 minutes to begin to soften the vegetables. Add rabe and wilt. Add stock and cover pot. Raise heat and bring soup to a boil. Reduce heat to simmer and cook 15 minutes. Adjust seasonings and serve soup with grated cheese, for topping.

WHITE BEAN AND SAUSAGE SOUP

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.

PASTA, SAUSAGE AND BEAN SOUP

Steps:

• Heat oil in heavy large Dutch oven over medium-high heat. Add sausages and sauté until beginning to brown, breaking up with back of spoon, about 5 minutes. Add onions, carrots, celery, garlic, basil, rosemary, crushed red pepper and sage. Sauté until vegetables begin to soften, about 10 minutes. Add broth, tomatoes with their juices and beans. Bring soup to boil. Reduce heat and simmer until vegetables are tender and flavors blend, about 20 minutes.
• Add macaroni to soup and simmer until tender, about 15 minutes. Season to taste with salt and pepper.

SAUSAGE AND BEAN SOUP

Steps:

• Bring beans and water to boiling in a medium saucepan.
• Boil briskly for 2 minutes, remove from heat let stand, covered for 1 hour.
• In a large pot melt butter over medium heat.
• Cook onion, leeks, celery, and carrots, stirring, until onion is soft.
• Mix in parsley, broth, beans and their liquid, potatoes and thyme.
• Bring to boiling, cover, reduce heat, and simmer until beans are tender about 21/2 hours.
• Add sausage slices.
• Cover and simmer 20 minites.
• Taste and add salt if needed.