BREAKFAST SAUSAGE SOUP RECIPES

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COUNTRY SAUSAGE SOUP RECIPE: HOW TO MAKE IT



Country Sausage Soup Recipe: How to Make It image

Savory pork sausage, two kinds of beans and diced tomatoes make this soup one I prepare time and again. It's a hearty fix for when I don't know what to prepare for supper.—Grace Meyer, Galva, Kansas

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings (1-1/2 quarts).

Number Of Ingredients 8

3/4 pound bulk pork sausage
1 can (14-1/2 ounces) diced tomatoes, undrained
1 can (14-1/2 ounces) chicken broth
1 teaspoon dried thyme
3/4 to 1 teaspoon dried rosemary, crushed
1/4 teaspoon pepper
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1 can (15 ounces) garbanzo beans or chickpeas, rinsed and drained

Steps:

  • In a large saucepan, cook sausage over medium heat until no longer pink, breaking into crumbles; drain. Stir in the tomatoes, broth, thyme, rosemary and pepper. Bring to a boil. Stir in the beans; heat through.

Nutrition Facts : Calories 387 calories, FatContent 18g fat (6g saturated fat), CholesterolContent 31mg cholesterol, SodiumContent 1279mg sodium, CarbohydrateContent 39g carbohydrate (7g sugars, FiberContent 11g fiber), ProteinContent 17g protein.

BREAKFAST SAUSAGE AND WHITE BEAN SOUP | JUST A PINCH RECIPES



Breakfast Sausage and White Bean Soup | Just A Pinch Recipes image

I know! Soup in warm weather, I must be nuts. I truly could eat soup everyday any time of the year. What started out as an Italian Sausage & White Bean Soup ended up as this. I "thought" I had Italian Sausage in the freezer but I didn't. I had plenty of bulk breakfast sausage and I still wanted soup. It turned out satifying and very tasty. Hope you enjoy!

Provided by Diane Atherton @DeeDee2011

Categories     Bean Soups

Prep Time 1 hours

Cook Time 1 hours

Yield 8

Number Of Ingredients 10

1 pound(s) package dried navy beans
1 pound(s) bulk sausage (you favorite breakfast or italian sausage) i used a hot sausage
1 dash(es) onion, chopped
4 clove(s) garlic, minced
1 or 2 large carrots, chopped
1 teaspoon(s) oregano, dried
1/4 small cabbage, chopped (you can use more if desired)
4 cup(s) chicken broth
- salt and pepper to taste
1 - (14.5-oz) can diced tomatoes, undrained

Steps:

  • Soak beans using directions on package. This is what I did: rinse beans, place in a 6 qt dutch oven and cover with 6 cups of water. Add salt. Over a medium heat bring to a boil, boil for 2 minutes. Remove from heat, cover and let them soak for 1 hour; drain.
  • SOUP: In skillet, brown sausage and onion; drian off excess grease.
  • Add beans, sausage, carrots, oregano and garlic to 6 qt dutch oven; cover with 4 cups chicken broth. Bring to boil over medium heat. Cover and reduce heat and simmer for 45 minutes to 1 hour. Check periodically and add a little water if necesary. Taste test and add salt and pepper to taste if desired.
  • Add tomatoes and chopped cabbage the last 15 to 20 minutes.
  • NOTE: Because I used salt in the soak and the sausage I used was salty, I only added a small amount of salt in the soup. Taste test and add seasonings to your taste.

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