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Welcome to Happy Holiday House... We hope you enjoy the talent and friendship here. You will find art in many forms… simple crafts, crochet, knit, quilts, stories, poems, photos, and recipes from our talented members.


    Italian Sausage Bean Soup (TNT)

    pstarkoski
    pstarkoski
    Admin
    Admin


    Female
    Number of posts : 13431
    Age : 77
    Location : Boynton Beach, florida
    Job/hobbies : crafts and cooking
    Registration date : 2008-12-13

    Italian Sausage Bean Soup (TNT) Empty Italian Sausage Bean Soup (TNT)

    Post by pstarkoski Wed May 16, 2012 4:56 am

    Hi...
    I have this on the stove right now to serve for dinner tonight. I had better crank down the AC though.....it's really hot here in south florida today! Oh well...I love soup and this one is gonna be a keeper! It is a really hardy soup, full of all kinds of good "stuff"!! I already had a little taste just so you know it is "TNT"!!
    Enjoy!
    hugs,
    peg



    Italian Sausage Bean Soup
    In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things like baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington
    8 Servings Prep: 20 min. Cook: 1-1/2 hours
    Ingredients
    1 pound bulk Johnsonville® Ground Sausage
    1 medium onion, finely chopped
    3 garlic cloves, sliced
    4 cans (14-1/2 ounces each) reduced-sodium chicken broth
    2 cans (15 ounces each) pinto beans, rinsed and drained
    1 can (14-1/2 ounces) diced tomatoes, undrained
    1 cup medium pearl barley
    1 large carrot, sliced
    1 celery rib, sliced
    1 teaspoon minced fresh sage
    1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
    6 cups chopped fresh kale
    Directions
    In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain.
    Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
    Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender and kale is wilted.
    Yield: 8 servings (3 quarts).
     
     
    Recipe source: Taste of Home’s Healthy Cooking magazine, dec. 2011/jan,2012.
    http://www.tasteofhome.com/recipes/Italian-Sausage-Bean-Soup



    _________________
    hugs,
    peg

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