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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
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