Thursday, January 15, 2009

Sausage and white bean soup

A hearty bean soup for winter. I recently made this with the vegetable stock and the sausage cooked separately when taking a meal to a family of mixed vegetarian/omnivores.
  • 1.5 pounds dried navy beans
  • 1.5 tablespoons olive oil
  • 1.5 pounds smoked sausage
  • 1 large onion, chopped
  • 3 stalks celery, chopped
  • 1.5 tablespoons minced garlic
  • 12 cups vegetable or chicken stock
  • 5 cups water
  • 3 bay leaves
  • 1 teaspoon thyme
  • 1 tablespoon salt
  • 1 tablespoon black pepper
  • 1 teaspoon cayenne pepper
Soak beans overnight. Cook and slice sausage, set aside.  In bottom of soup pot, heat oil, then saute onion, celery and garlic.  Add beans, stock, water, salt and spices.  Bring to boil, cover partially, reduce heat and simmer 3 hours. Mash about half the beans with potato masher. Add sausage and heat through.  Top with shredded cheese, if desired and serve with bread.

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