Tuesday, July 22, 2014

Sausage and Bean Soup


12 oz. dry beans, soaked, drained and rinsed according to package directions
1 can chicken broth
4 cups water
4 chicken bouillon cubes
2 tsp. ground pepper
1 tsp. salt
2 tbls. coconut oil, separated
1 cup chopped onion
1 lb. sausage, cooked and crumbled or sliced - use any sausage you like,
        I used a 1 lb. roll of New York Style Italian sausage
2 carrots, diced
2 stalks of celery diced
2 cloves garlic, minced (or 2 tsp. garlic powder)
12 oz. fresh or frozen corn

Prepare beans, drain soak water and rinse. Add chicken broth and water. Bring to a boil. Add bouillon, pepper and salt.

In a medium skillet, heat 1 tbls. oil.  Add diced onion and saute until softened and translucent.  Add onions to soup pot.

Turn down heat and simmer for 1-2 hours until beans are softened.

Meanwhile, cook sausage in skillet.  When browned, drain and add to beans.

In same skillet, heat remaining tablespoon oil.  Saute diced carrots until soft and add to soup pot.  Then saute diced celery and garlic until softened and add to soup pot. Simmer for an additional 20 - 30 minutes.

Ten minutes before serving, add corn.  Cook until heated through.

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