Quick And Easy Spicy Sausage Bean Soup Food

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.

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.

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.

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.

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.

SPICY SAUSAGE AND BEAN SOUP

Steps:

• In a large soup pot, heat the oil over medium-high heat.
• Add the sausage, onion, and garlic; cook for 5 to 6 minutes, or until no pink remains in the sausage, stirring frequently to break up the meat.
• Add the remaining ingredients and bring to a boil.
• Reduce the heat to medium-low and simmer, uncovered, for 30 minutes.

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.

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 SAUSAGE AND BEAN SOUP

Steps:

• Saute onion in olive oil for 2-3 minutes.
• Add sausage and saute for 2-3 minutes.
• Add yellow and red pepper, saute for 2-3 minutes.
• Add 30 oz of chicken broth and bring to boil.
• Add tomato, beans, and salsa. Reduce heat to low. Add more chicken broth if you like it less chunky.
• Simmer for 5-10 minutes or until veggies are soft. Top with cilantro and serve!

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.