Butter Bean And Sausage Soup Food

BUTTER BEANS WITH SAUSAGE

Steps:

• heat water to boiling in a saucepan an add butter beans. cover and let simmer for 25 minutes.
• fry sausage links until just brown. remove from skillet and cut into bite sized chunks.
• remove from skillet while leaving drippings in pan.
• add onion over low heat , stir apples in and add brown sugar over top.
• turn up heat to medium and let sugar thicken.
• when sugar gets syrupy, remove from heat.
• when beans are cooked, drain and add butter, milk, salt, and mustard and mix well.
• turn into a buttered baking dish and lay sausage over top the spread apples, onion mixture over top.
• bake at 350 for 30 minutes.

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.

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-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.

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.

BUTTER BEAN VEGGIE SOUP

Steps:

• In a large saucepan, saute the celery, carrots and onion in oil until tender. Stir in flour until blended. Gradually add the broth., Stir in the remaining ingredients. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes or until soup is heated through.

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.

SAUSAGE & BUTTER BEAN CASSEROLE

Steps:

• Heat half the oil in a large casserole dish, then brown the sausages all over. Remove from the pan and set aside. Add the remaining oil, tip the veg into the dish and fry for 10 mins. Stir in the tomato purée and cook for 1 min more.
• Heat oven to 200C/180C fan/gas 6. Return the sausages to the pan with the beans, thyme and some seasoning, then pour in the stock and bring to a simmer. Remove from the heat, sprinkle over the breadcrumbs, then bake in the oven for 25-30 mins until the crumbs are golden and the stew is bubbling.

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.

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.

HEARTY ITALIAN SAUSAGE AND BEAN SOUP

Steps:

• Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
• Sprinkle each serving with Parmesan cheese.

SAUSAGE & BUTTER BEAN STEW

Steps:

• Gently heat the oil in a large pan. Fry the sausages all over until brown, then remove and set aside. Add the onion to the pan and fry for 5-10 mins until golden and soft, then add the celery, garlic and rosemary, and cook for 2 mins more. Pour over the stock and bring to the boil.
• Reduce the heat and simmer for 20 mins, then add the sausages back to the pan along with the butter beans. Simmer for 8 mins, then stir in the butter, parsley and lemon zest. Ladle into bowls and serve piping hot with lots of chunky bread.