Yield: 8 servings
Prep time: 120 minutes
Bean Soup with Aidells Chorizo Sausage
Bean Soup with Aidells Chorizo Sausage
Submitted by acampanile ~
October 31, 2011
Aidells products also good in this recipe:
Summary
| Yield | |
|---|---|
| Prep time | 2 hours |
| Meal-Course | Chicken Chorizo Dinner Lunch Sausage Soup |
| Cuisine | Cajun Mexican |
| Characteristics | Dairy Free Gluten Free Healthy |
| Holiday/Celebrations | Super Bowl Thanksgiving |
| Preparation Method | |
| Standard Key Words |
Description
Bean Soup with Aidells Chorizo Sausage
Ingredients
| 2 | c | navy beans, soaked in water overnight and drained |
| 2 | T | olive oil |
| 4 | stalks of celery | |
| 4 | large carrots, peeled and sliced | |
| 1 | oz | large onion chopped |
| 2 | clv | Garlic Chopped |
| 1 | pk | Aidells Chorizo Sausage |
| 9 | c | chicken stock or broth |
| 2 | t | dried thyme (crushed) |
| 2 | bay leaves | |
| pn | salt and freshly ground black pepper, to taste |
Instructions
In a large soup pot over medium high heat, add the oil and sauté the celery, carrots, onion and garlic until beginning to soften, about 5-8 minutes.
Add the soaked beans, sausage, stock, thyme and bay leaves. Bring to a boil, reduce the heat, then cover and simmer until the beans are soft, about 1 to 1 1/2 hours. Remove and discard the bay leaves. Using the back of a wooden spoon, mash some of the beans against the sides of the pot to slightly thicken the soup. Season to taste with salt and pepper.