Yield: 8 servings
Prep time: 5 minutes
Bean Soup with Aidells Sausage
Submitted by aidells ~
November 9, 2010
Aidells products also good in this recipe:
Description
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 | large onion, chopped | |
| 2 | clv | garlic (chopped) |
| 4 | links, Aidells Chicken & Apple Sausage, cut into ½ inch slices | |
| 9 | c | chicken stock or broth |
| 2 | t | dried thyme (crushed) |
| 2 | bay leaves | |
| 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 1½ hours. Remove and discard the bay leaves. Using the back of a wooden spoon, mash some of the beans against the side of the pot to slightly thicken the soup. Season to taste with salt and pepper.
Great recipe!! Whole family
Great recipe!! Whole family loves it!! I add a little chopped potatoe in along with other veggies in recipe. I add my veggies in after the beans have softened up because we don't like our veggies too soft!