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.
ITALIAN SAUSAGE BEAN SOUP
In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. -Glenna Reimer, Gig Harbor, Washington
Provided by Taste of Home
Categories Lunch
Time 1h50m
Yield 8 servings (3 quarts).
Number Of Ingredients 12
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.
Nutrition Facts : Calories 339 calories, Fat 9g fat (3g saturated fat), Cholesterol 23mg cholesterol, Sodium 1100mg sodium, Carbohydrate 48g carbohydrate (7g sugars, Fiber 11g fiber), Protein 19g protein.
SPICY SAUSAGE & BEAN ONE-POT
A saucy, warming casserole with Cumberland sausages, chilli gravy and kidney beans. It's budget-friendly and ready in less than 30 minutes too
Provided by Katy Greenwood
Categories Main course
Time 25m
Number Of Ingredients 6
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.
Nutrition Facts : Calories 524 calories, Fat 29 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Sugar 15 grams sugar, Fiber 11 grams fiber, Protein 24 grams protein, Sodium 3.6 milligram of sodium
SPICY SAUSAGE AND BEAN SOUP
Make and share this Spicy Sausage and Bean Soup recipe from Food.com.
Provided by Dancer
Categories Pork
Time 50m
Yield 8-10 serving(s)
Number Of Ingredients 9
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.
Nutrition Facts : Calories 411.9, Fat 17.1, SaturatedFat 5.5, Cholesterol 40.9, Sodium 705.8, Carbohydrate 39.8, Fiber 12.8, Sugar 2, Protein 25.7
SPICY SAUSAGE, CHICKEN AND BEAN POT
This one-pot meal is a wink and a nudge to cassoulet -- in 30 minutes.
Provided by Rachael Ray : Food Network
Categories main-dish
Time 30m
Yield 4 to 6 servings
Number Of Ingredients 17
Steps:
- Heat a Dutch oven over medium-high heat with extra-virgin olive oil. Crumble the Italian sausage into large pieces, add to Dutch oven and begin to brown, about 2 to 3 minutes. Add the andouille and crisp at edges, 2 to 3 minutes. Remove browned sausages to a paper towel lined plate and add chicken, season with salt and pepper. Lightly brown chicken a couple of minutes on each side then add veggies and bay leaf, add more salt and pepper and cook 7 to 8 minutes more to soften veggies. Add sausages back to the pan along with the beans and sage. Deglaze with wine and stir in the stock.
- Turn broiler on and set rack in the middle of the oven.
- Coarsely chop the bread in food processor into large crumbs, remove blade and toss with melted butter (it melts in 15 seconds in microwave) and the parsley, thyme, salt and pepper. Cover the sausage and chicken with bread and set in oven to brown 2 to 3 minutes. Serve directly from the pot. Keep an eye out for that bay leaf and sprigs!
SPICY SAUSAGE AND BEAN SOUP
A healthy and delicious soup. I like mine spicy but you could adjust it to your taste. Great for freezing and eating during the week. Enjoy!
Provided by stephee24
Categories Clear Soup
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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!
Nutrition Facts : Calories 339.9, Fat 15.2, SaturatedFat 4.5, Cholesterol 39.2, Sodium 1586.5, Carbohydrate 32, Fiber 9, Sugar 4.9, Protein 20.5
QUICK AND EASY SPICY SAUSAGE & BEAN SOUP
It was pouring rain today and cold; perfect soup weather, but not having a full pantry this is what i came up with using leftovers from Easter. Most of the ingredients were already cut and sausage was cooked. (bagged cut carrots from the grocery store) Also having my toddler daughter literally clinging to me all day it had to be super quick and simple. This is a very thrown together recipe and im sure could use improvements and / or changes but for as simple as it was it tasted very good to me. prep time doesnt include cooking the sausage.
Provided by jennifer in new jer
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 356.3, Fat 20.4, SaturatedFat 6, Cholesterol 33.5, Sodium 1943.4, Carbohydrate 24, Fiber 5.3, Sugar 4.1, Protein 20.5
HEARTY ITALIAN SAUSAGE AND BEAN SOUP
Easy, delicious, hearty Italian soup.
Provided by Survivor2015
Time 35m
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 336.2 calories, Carbohydrate 33.4 g, Cholesterol 23.2 mg, Fat 12 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 2295.1 mg, Sugar 2.9 g
SPICY GARBANZO BEAN AND TURKEY SAUSAGE SOUP
Categories Soup/Stew Bean Tomato turkey Quick & Easy High Fiber Poultry Sausage Chickpea Winter Healthy Jalapeño Bon Appétit
Yield Serves 6
Number Of Ingredients 12
Steps:
- Heat olive oil in heavy large Dutch oven over medium-high heat. Add turkey sausage and chopped garlic and sauté until sausage is golden brown and cooked through, breaking up sausage with back of fork, about 5 minutes. Reduce heat to medium. Add tomatoes with their juices, sliced jalapeño chili, ground cumin and chopped fresh rosemary and simmer 10 minutes, stirring frequently. Add garbanzo beans with their liquid and chicken broth and bring to boil. Reduce heat and simmer soup 15 minutes. Stir in fresh lemon juice. Season soup to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm over medium heat before continuing.)
- Ladle soup into bowls. Sprinkle soup with chopped fresh cilantro and top with sliced avocado. Serve immediately.
SPICY SAUSAGE AND BISCUIT SANDWICH
This sausage-biscuit sandwich is a great option when you're on the go. The spicy honey mustard sauce is easy to make and complements the flavor of Jimmy Dean Premium Pork Sausage.
Provided by JimmyDean
Categories Main Dishes Sandwich Recipes Pork
Time 15m
Yield 4
Number Of Ingredients 8
Steps:
- In a small bowl, mix together the spicy honey mustard ingredients. Set aside.
- Form the raw Jimmy Dean Premium Pork Sausage into 8 small patties about the size of your biscuits.
- In a large frying pan, heat oil over medium high heat for about 1 minute. Add patties and cook for 4 to 5 minutes on each side, or until they are cooked through. Remove from heat. Lay Swiss cheese slices on top and allow them to melt over the patties.
- On the bottom half of each biscuit, spread spicy honey mustard. Add the sausage and cheese. Top with the other half of the biscuit, and enjoy.
SPICY SAUSAGE-KIDNEY BEAN SOUP
The original is from Southern Living 1983 cookbook and is credited to Mrs. Frank Patton from Johnson City, Tenn. This is a favorite of ours that we often double and freeze in lunch size portions for DH. The original recipe calls for canned beans, but we process dried beans. If you don't have a pressure cooker, it will take longer, so if you're in a hurry, use the canned variety. We also tend to increase the spices and herbs and use hot sausage to increase the impact. (time does not include soaking)
Provided by OliveLover
Categories < 4 Hours
Time 1h30m
Yield 2 cup servings, 6 serving(s)
Number Of Ingredients 14
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.
SPICY PASTA, BEAN, AND SAUSAGE SOUP
Provided by Marie Devito Crowley
Categories Soup/Stew Blender Bean Cheese Herb Pasta Pork Dinner Lunch Rosemary Sausage Legume Chickpea Fall Winter Noodle Bon Appétit Los Angeles California Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 to 6 (main-course) servings
Number Of Ingredients 10
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 PASTA, BEAN, AND SAUSAGE SOUP
Make and share this Spicy Pasta, Bean, and Sausage Soup recipe from Food.com.
Provided by Bev I Am
Categories Beans
Time 45m
Yield 4-6 serving(s)
Number Of Ingredients 10
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.
- Makes 4 to 6 (main-course) servings.
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SPICY SAUSAGE AND WHITE BEAN SOUP RECIPE | BON APPéTIT
From bonappetit.com
4.7/5 (43)Author Holly SanderServings 4Estimated Reading Time 7 mins
- Heat oil in a large stockpot over medium. Cook sausage, stirring occasionally, until browned, about 10 minutes. Transfer sausage to a plate. Add onion, peppers, carrots, and garlic to pot and cook, stirring frequently, until onions are tender, about 8 minutes.
- Add sage, rosemary, salt, black pepper, and red pepper flakes. Stir in chicken stock, tomatoes and their juices, and reserved sausage. Bring to a boil, then reduce heat and simmer until flavors have melded, about 15 minutes.
- Using a fork, coarsely mash beans from 1 can and add to sausage mixture. Stir in almond milk and remaining 2 cans of beans; let simmer 10 minutes.
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