Login
Create Account
Sausage, White Bean and Potato Soup
Tell a FriendRate this recipe:
Rating : 0
-
Brief Description
Soak dry beans overnight before making this hearty filling soup for family and friends; kale adds a touch of color and flavor.
-
Main Ingredient
sausage
-
Category: Soups
-
Cuisine: American
-
Prep Time: 510 min(s)
-
Cook Time: 90 min(s)
-
Recipe Type: Public
-
Source:
-
Tags:
-
Notes:
To pick through dry beans, place them on a large rimmed baking pan. Examine closely, discarding any shriveled beans or small stones.
-
Posted By: mcarr
-
Posted On: Aug 28, 2017
Number of Servings:
Ingredients:
- 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
- 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
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.
Comments