SMOKED SAUSAGE AND WHITE BEAN SOUP RECIPE - FOOD.COM
This is a Emeril recipe that is such a great comfort food. And SO good (maybe even better) the next day. Most suggest 5 cups of stock is PLENTY !!!! I agree
Total Time 3 hours 15 minutes
Prep Time 15 minutes
Cook Time 3 hours
Yield 2 Quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
Nutrition Facts : Calories 7081.3, FatContent 431.6, SaturatedFatContent 139.1, CholesterolContent 893.5, SodiumContent 18078.5, CarbohydrateContent 481.7, FiberContent 71.1, SugarContent 57.3, ProteinContent 307.3
WHITE BEAN SOUP | ECKRICH
This rich soup starts with smoked sausage and only gets more delicious from there.
Provided by Eckrich
Prep Time 10 minutes
Cook Time 25 minutes
Yield 8
Number Of Ingredients 12
Steps:
- Slice the Eckrich Smoked Sausage into thin coins. Set aside.
- In a 4 quart saucepan, heat oil over medium-high heat. Add onion, carrots, and celery; sauté 5 to 6 minutes or until tender, stirring frequently. Reduce heat to medium. Add sausage, garlic and thyme; continue cooking 3 to 4 minutes or until sausage is lightly browned. Add flour; heat and stir about 30 seconds.
- Add broth, bring to a simmer, stirring occasionally.
- Stir in beans and Swiss chard; cook 3 to 5 minutes or until thoroughly heated and chard/kale is tender. Serve with cheese.
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