How To make Bean& Sausage Soup
1/2 lb Dry small white beans
(navy or great northern) :
soaked 5 c Water
1/2 c Chopped onion
1/2 ts Salt
1 t Chicken bouillon granules
1/4 ts Ground cumin
1/8 ts Pepper
1 Bay leaf
8 oz Hot sausage
sliced 1/2 inch thick 8 3/4 oz Canned garbanzo beans
:
drained 8 3/4 oz Canned cream-style corn
Chopped parsley
Drain and rinse soaked beans. Saute onion and garlic in oil until tender. Add water, onion and seasonings. Simmer, covered, about 30 minutes or until beans are almost tender. Add sausage, garbanzo beans and corn. Return mixture to boil; simmer 30 minutes or until beans are tender. Remove bay leaf. Garnish with parsley. Makes 4 or 5 servings. Copyright IDAHO BEAN COMMISSION P.O.Box 9433...Boise, Idaho 83707 <Electronic format by Karen Mintzias>
How To make Bean& Sausage Soup's Videos
Tuscan White Bean & Sausage Soup
This Tuscan white bean and sausage soup with kale is perfect for a quick, cozy and healthy dinner. Try it with my homemade parmesan rind stock for maximum flavour!
Check out the full recipe here:
Bean & Sausage Soup
Hello, guys and welcome to Chanda’s Southern Kitchen. Today I will be sharing with you an easy Crock-Pot Bean and Sausage soup recipe that you will love. This is an awesome recipe and super easy to make and with the cold crisp weather here why not make this toasty warm soup. My passion is to cook and share all my wonderful recipes with you while feeding my family of five. I hope you enjoy this recipe as much as my family did and please remember to SUBSCRIBE to my channel and leave a comment below. God Bless!
Ingredients:
* 1 tablespoon of olive oil (you can use whatever you have on hand)
* 2 pounds of Kielbasa sausage cut into 1 inch slices
* 1 cup of chopped carrots
* 1 cup of chopped bell pepper
* 1 cup of chopped onion
* 2 cloves of mixed garlic
* 1/2 teaspoon of salt
* 1 teaspoon black pepper
* 1/2 teaspoon onion powder
* 1/2 teaspoon of garlic powder
* 1/2 teaspoon of ground sage
* 1/4 cup All-purpose flour
* 4 cups of whole milk
* 6 tablespoons of Worcestershire sauce
* 1 15-ounce can of drained Cannellini beans or ( Great Northern white beans) if you can find Cannellini beans. If using cooked dry beans use about * 1 1/2 cup of cooked beans
* 1 15-ounce can of drained dark red kidney beans. If using cooked dry beans use about 1 1/2 of cooked beans
Directions:
1. In a large pot heat your oil to medium high then add your sliced sausage to the pot and cook until brown for about 5 minutes.
2. Add 1 cup of chopped carrots and sauté for 1 minute.
3. Add 1 cup of chopped bell pepper and sauté for 1 minute.
4. Add 1 cup of chopped onion and sauté for 1 minute.
5. Add garlic and sauté for 1 minute.
6. Add salt and black pepper and stir mixture.
7. Add onion powder, garlic powder, and ground sage and stir mixture.
8. Add 1/4 cup flour and stir mixture for 1-2 minutes.
9. Add milk to your mixture and stir for about 2 minutes.
10. Add in Worcestershire sauce and stir for about 5 more minute or until starts to thicken up.
11. Crockpot method: after your soup cooks for those 5 minutes add mixture to your crockpot and cook for one hour.
Add your drained Cannellini and Kidney beans to crockpot and stir and cook for another 30 minutes.
12. Stovetop method: after your soup cooks for those 5 minutes add your Cannellini and Kidney beans and cook on low medium for 15 - 20 minutes.
13. Serve with your choice of side. I serve this with my favorite cornbread.
Psalm 128:2
You will eat the fruit of your labor; blessings and prosperity will be yours
~HAPPY WINTER COOKING~
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????Slow Cooker Sausage and White Bean Soup????
SLOW COOKER SAUSAGE WHITE BEAN SOUP
--------------Click on SHOW MORE to see the FULL RECIPE--------------
PRINTABLE RECIPE AND NUTRITIONAL INFO:
RECIPE:
INGREDIENTS:
4 cups vegetable broth
12 oz. beef smoked sausage sliced (find this near the kielbasa)
30 oz. cannellini beans drained (two 15-oz. cans)
2 cups cubed red potatoes
1 cup chopped carrots
1 cup chopped celery
¾ cup chopped red onion chopped
2 tsp. minced garlic
1 tsp. salt
1 tsp. black pepper
1 tsp. oregano
1 cup frozen kale chopped (or two cups chopped fresh kale)
SLOW COOKER SIZE: 6-QUART OR LARGER
INSTRUCTIONS:
Place the sausage, cannellini beans, potatoes, carrots, celery, red onion, minced garlic, salt, black pepper, oregano, and vegetable broth in a 6 quart or larger slow cooker and mix to combine.
Cook on HIGH for 3-4 hours or LOW for 7 hours or until the vegetables are cooked through.
Stir in the kale and cook on high for an additional 10 minutes or until the kale is hot but still bright green.
Serve and enjoy.
FAN MAIL:
The Magical Slow Cooker
Sarah Olson
PO BOX 70586
Springfield, OR 97475
Instant Pot Black Bean & Sausage Soup--Two Methods | AnOregonCottage.com
You're going to love this: not too many ingredients, not too much prep (sauteing the onions is about it), throw it in the cooker and dinner’s done!
I don’t usually have a kielbasa-type of sausage, but I found this uncured brand on sale and it worked nicely here. Most of the time I now buy uncooked sausage and cook it myself for recipes like this – not so much junky ingredients in them that way.
Get the full recipe at An Oregon Cottage: