Smoked Sausage & Navy Bean Soup
Author: Tara Canlett
Serves: 4-6
- 1½ cups dry navy beans
- smoked pork sausage (mine was 12 oz) - I only use half but you can use whole
- ½ cup chopped onion
- 2 cloves garlic, minced
- 8 cups chicken broth (homemade preferred)
- 3 large carrots, peeled and chopped
- 2 celery stalks, chopped
- 1 bay leaf
- 1 tsp thyme
- 2 tsp parsley
- salt & pepper (sprinkle desired amount)
- ⅛ - ¼ tsp cayenne pepper (optional)
- Other Options: diced tomatoes, butternut squash, zucchini
- Soak the beans. There are 2 methods for this, either overnight or the Quick Soak Method (see above for further info). Drain the beans and rinse well.
- Cut up the sausage into circles or chunks (I cut them in half now).
- In a large stockpot cook the sausage, chopped onion, and garlic on medium heat. Cook for about 5 minutes.
- Add the chicken broth, the beans, and all the remaining ingredients, stir. Bring the soup to a boil, then reduce to medium-low and cover.
- Cook for about 2 hours, or just until the beans are soft, stirring occasionally. (The beans should mash easily.)
You could also make this soup in your crockpot.
Recipe by OFM at http://organicfibromommies.net/2015/11/smoked-sausage-navy-bean-soup/
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