Breakfast Sausage and White Bean Soup

Diane Hopson Smith

By
@DeeDee2011

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!


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Comments:

Serves:

8 to 10

Prep:

1 Hr

Cook:

1 Hr

Method:

Stove Top

Ingredients

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

Directions Step-By-Step

1
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.
2
SOUP:
In skillet, brown sausage and onion; drian off excess grease.
3
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.
4
Add tomatoes and chopped cabbage the last 15 to 20 minutes.
5
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.

About this Recipe

Course/Dish: Bean Soups, Other Soups
Main Ingredient: Vegetable
Regional Style: Italian
Dietary Needs: Dairy Free
Hashtags: #Anytime, #Fall, #winter