Butter Bean And Sausage Soup Food

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.

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 SOUP

Steps:

• Gently fry the onion in the oil in a large saucepan until translucent.
• Add the garlic and carrots and cook until softened.
• Turn up the heat and brown the sausages, then add the passata and stock.
• Keep the pot on high heat until the soup starts bubbling. Turn down the heat to let the soup slowly simmer.
• Cook for 20 minutes then add the beans.
• Let it heat through for 5 minutes, then serve.

SOUTHERN BUTTER BEAN SOUP WITH SMOKED SAUSAGE

Steps:

• 1. In a large stock pot add 8 cups of water and the ham hocks. Bring to a boil, then turn the heat to medium low and simmer ham hocks for 2 hours.
• 2. To the pot add dry beans, onion, bell pepper, sugar, salt, pepper, jalapeno, garlic, and thyme. Simmer for another hour. Note - the jalapeno will add flavor without the soup being spicy.
• 3. Remove ham hocks and discard jalapeno. Add chicken broth and diced smoked sausage. Simmer for 20 minutes.
• 4. Remove ham from the ham hocks and return back to the soup pot.
• 5. Taste for seasoning and serve with your favorite bread. Corn bread is a favorite of ours.

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.

KIELBASA AND BUTTER BEAN SOUP

Steps:

• Course chop onion and celery and saute in cook ing pot for 3 to 5 minutes in the butter. Add salt and pepper to taste and add paprika.
• Slice kielbasa into 3/4 inch pieces and add to pot.
• Add 3 cans of butter beans with canning liquid to pot. Open last can and puree in blender. Add puréed beans to pot. Add water.
• Bring pot to low boil, cover and reduce heat to simmer. Simmer for minimum 30 minutes to several hours (the longer the better).

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.