Ingredients for Sausage And Bean Soup
- Small White Beans
- 8 cups water
- Margarine
- Onion
- Green Onion Tops
- 2 stalks celery, chopped
- 1 cup chopped carrots
- Fresh Parsley
- Chicken Broth
- 2 medium potatoes, peeled and diced
- Dried Thyme Leaves
- Polish Sausage
- Salt And Pepper
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How to Make Sausage And Bean Soup
- Rinse 1 pound of dried beans and place them in a large pot. Cover with 8 cups of water and bring to a boil. Boil for 2 minutes, then remove from heat and let stand for 1 hour.
- In a 5-6 quart pot or Dutch oven, melt 1/4 cup of butter over medium heat. Add 1 medium onion (chopped), 1/2 cup chopped onion tops, 2 stalks celery (chopped), and 1 cup chopped carrots. Cook until onions are softened, about 5-7 minutes.
- Stir in 1/4 cup chopped fresh parsley, 4 cups of beef broth, the drained beans and their soaking liquid, 2 medium potatoes (peeled and diced), and 1 teaspoon of dried thyme.
- Bring the soup to a boil, then reduce heat to low.
- Cover and simmer for approximately 2 1/2 hours, or until the beans are tender.
- Add 1 pound of Italian sausage (sliced).
- Cover and simmer for an additional 20 minutes.
- Season with salt and pepper to taste.
Nutrition Information (Approximate per serving)
Sodium
63 g
Sugar
13g
Fat
45g
Carbs
9g
