Busy Day Sausage Bean Soup Food

BUSY DAY SOUP

Steps:

• 1. Saute onions, in olive oil, until translucent( 4-5 min), add garlic and cook 30/40 seconds, then add ground beef. Cook until beef is no longer pink. Add herbs and salt and pepper.
• 2. Add can of veggies,(except spinach, if using) with the liquid that it comes in. If your using fresh vegetables let simmer until cooked thru, but still has a little crunch. Your preference to how tender.
• 3. If I am adding pasta or rice, I like to cook separately and add to soup before serving. At the last minute add the spinach, let cook for about a minute more.
• 4. Plate up in a nice bowl and add a little balsamic vinegar on top, or a touch of EVOO. Enjoy!

SAUSAGE AND BEAN SOUP

Steps:

• In a large saucepan, cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. Saute onion in drippings until tender. Stir in carrots and potatoes; cook for 2 minutes. Add water; bring to a boil. Reduce heat; cover and simmer for 9-12 minutes or until vegetables are tender. , Stir in the sausage, green beans, kidney beans, parsley, salt, pepper and marjoram; heat through. Sprinkle with reserved bacon.

ITALIAN SAUSAGE BEAN SOUP

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.

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.

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.

BUSY DAY SAUSAGE - BEAN SOUP

Steps:

• In large saucepan, cook sausage, onion,celery and garlic until meat is done.
• Add beans, broth, tomatoes, basil, salt and pepper.
• Bring to a boil.
• Cover and simmer for 15 minutes.

SAUSAGE BEAN SOUP

Steps:

• In a large soup pot, brown the sausage with the onion, breaking up the sausage as it cooks. Drain off fat and rinse and drain again well.
• Return cooked drained sausage and onions to pot.
• Add the garlic, celery, carrots, bell pepper, undrained tomatoes, beef broth, sugar, oregano, basil, thyme, and pepper.
• Bring to a boil; reduce heat and gently simmer for 20-25 minutes or until veggies are tender.
• Stir in the rinsed and drained cannellini beans. Cook for an additional 5 minutes until heated through.
• Add salt, if needed, to taste.

QUICK AND EASY SPICY SAUSAGE & BEAN SOUP

Steps:

• In a large soup pot, put olive oil and garlic powder.
• Cook on low for about 3 minutes.
• Add everything else to the pot.
• Bring to boil.
• Simmer for 25 minutes.
• Using a slotted spoon, take out all veggies meats and most of the beans and place in blender to puree. you may need to put some of the broth in the blender too to help it along.
• Return puree back to soup pot.
• Simmer 10 minutes more stirring well to blend puree and liquid well.

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.

SAUSAGE AND BEAN SOUP

Steps:

• Bring beans and water to boiling in a medium sauce pan. Boil briskly for 2 minute then remove from heat. Let stand, covered 1 hours.
• In a 5-6 quart kettle melt butter over medium heat. Cook onion, leek, 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 2 1/2 hours.
• Add sausage slices. Cover and simmer 20 minute.
• Taste, and add salt if needed.

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.