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Sausage, White Bean and Potato Soup
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Brief Description
Soak dry beans overnight before making this hearty filling soup for family and friends; kale adds a touch of color and flavor.
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Main Ingredient
sausage
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Category: Soups
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Cuisine: American
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Prep Time: 510 min(s)
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Cook Time: 90 min(s)
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Recipe Type: Public
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Source:
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Tags:
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Notes:
To pick through dry beans, place them on a large rimmed baking pan. Examine closely, discarding any shriveled beans or small stones.
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Posted By: frugalmom
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Posted On: Jan 03, 2019
Number of Servings:
Ingredients:
- 2 tablespoons - olive oil
- 1 packages - 14 oz. smoked sausage links, such as kielbasa or andouille halved lengthwise and cut in 1/2-inch slices
- 2 cups - chopped onion
- 1/2 cups - chopped celery
- 1/2 cups - chopped carrot
- 3 cloves - garlic minced
- 1 pounds - great Northern beans picked through, soaked overnight in 8 cups water, drained and rinsed
- 2 boxes - 32 oz. chicken broth
- 1 - bay leaf
- 1 teaspoons - dried Italian seasoning crushed
- 1/4 teaspoons - black pepper
- 8 cups - torn fresh kale stems removed
- 8 ounces - tiny new potatoes quartered
Directions:
1. In an 8-quart Dutch oven or large soup pot, heat 1 tablespoon of the oil over medium-high heat. Add sausage and cook about 3 minutes or until browned, stirring occasionally.
2. Remove from pan. Add remaining oil to pan. Add onions, celery, carrot and garlic. Cook and stir 8 to 10 minutes or until tender. Stir in beans, broth, sausage, bay leaf, Italian seasoning and pepper. Bring to boiling; reduce heat. Cover and simmer about 1 hour or until beans are tender, stirring occasionally.
3. Add kale and potatoes to Dutch oven. Return to boiling. Reduce heat; cover and simmer about 20 minutes or until potatoes are tender, stirring occasionally. Remove and discard bay leaf before serving.
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