SMOKED SAUSAGE AND WHITE BEAN SOUP
This is a Emeril recipe that is such a great comfort food. And SO good (maybe even better) the next day. Most suggest 5 cups of stock is PLENTY !!!! I agree
Provided by WendyTN
Categories One Dish Meal
Time 3h15m
Yield 2 Quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
Nutrition Facts : Calories 7081.3, Fat 431.6, SaturatedFat 139.1, Cholesterol 893.5, Sodium 18078.5, Carbohydrate 481.7, Fiber 71.1, Sugar 57.3, Protein 307.3
TUSCAN SAUSAGE AND BEAN SOUP
I love soup! This is very tasty and a real hearty treat. It comes together quickly. UPDATE: 2/14 I recently added a can of diced tomatoes an that was a great addition. Serve with a baked tomato, green salad and crusty bread. Oh, and don't forget a nice glass of red vino. Recipe from DH's cuz MC!
Provided by Chicagoland Chef du
Categories Beans
Time 1h30m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- In a soup pot, brown sausage until no longer pink.
- Break up into small pieces while cooking.
- Drain off excess oil. Return to pot.
- In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
- In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
- NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
- Combine remaining ingredients.
- Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
- Serve with your favorite sides and red wine.
- Enjoy.
Nutrition Facts : Calories 770.3, Fat 33.6, SaturatedFat 11.7, Cholesterol 64.7, Sodium 1454.1, Carbohydrate 71.3, Fiber 20.9, Sugar 5.5, Protein 48.9
SMOKED SAUSAGE, DUCK AND WHITE BEAN SOUP
Steps:
- In a large saucepan, over medium heat, add the olive oil. Season the duck pieces with salt and pepper. When the oil is hot, sear the duck, fat side down for about 4 to 6 minutes. Turn over the duck and continue to sear for 4 minutes. Remove the duck from the pan and set aside. Add the onions and celery to the pan. Season the vegetables with salt and cayenne. Saute the vegetables until wilted, about 4 minutes. Add the sausage and continue to saute for 4 minutes. Stir in the beans, bay leaves, and garlic. Add the duck stock, water and fresh thyme. Place the duck pieces back into the pan. Bring the liquid to a boil and skim off any cloudy scum that has risen to the service. Reduce the heat to a simmer and cook, uncovered for 3 hours, stirring occasionally or until the meat and beans are tender. Re-season if necessary and stir in the green onions and parsley.
- Break and crack the carcass. In a large stockpot, heat the vegetable oil. Season the bones with salt and pepper. Add the bones to the pot and brown for about 10 minutes, stirring often. Add the onions, carrots, celery, garlic, and bay leaves. Season the mixture with salt. Cook until the vegetables are soft, about 5 minutes, stirring often. Add the wine and tomato paste and stir to mix. Cook for 5 minutes, stirring occasionally. Add the water. Put the thyme, parsley sprigs, and peppercorns in a piece of cheesecloth, tie it together with kitchen twine, and add it to the mixture. Bring the mixture to a boil. Skim off any cloudy scum that rises to the surface. Reduce the heat to medium and simmer, uncovered, for 3 hours. Strain through a fine-mesh strainer and cool. Refrigerate overnight and remove any congealed fat from the surface. The stock can be stored in the freezer for 1 month.
SMOKED SAUSAGE AND WHITE BEAN SOUP
Provided by Food Network
Categories main-dish
Time 11h25m
Yield about 2 quarts
Number Of Ingredients 13
Steps:
- Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
- In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
- Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
- Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
- Ladle the soup into bowls. Serve hot, with crusty bread slices.
SMOKED SAUSAGE AND WHITE BEAN SOUP RECIPE - (4.6/5)
Provided by á-47975
Number Of Ingredients 11
Steps:
- Heat 1 tablespoon oil in a 4-quart saucepan or dutch-oven over medium-high heat. Add sausage medallions and cook, turning occasionally, until browned and cooked through, about 15 minutes. Transfer sausage to a plate. Heat remaining oil in same pan. Cook carrots, garlic, oregano, black pepper and thyme sprigs about 5 minutes; stir often. Return sausage (and any juices) to pan. Add beans and broth and cook on medium-low heat, crushing a few beans with the back of a spoon to thicken sauce, until slightly thickened, 8-10 minutes. Season with salt and smoked paprika. Cover and simmer 30 minutes over low heat. Add spinach and cook just until wilted, about 2 minutes. Serve topped with cheese, if desired. Notes use less broth if you prefer it to be 'more stew like' and more broth if you prefer it to be more 'soup like'
SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP
Grab your programmable pressure cooker and make this hearty smoked sausage and vegetable-loaded soup, in partnership with Hillshire Farm® Brand.
Provided by Hillshire Farm(R) Brand
Categories Hillshire Farm®
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.
- Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
- Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 78.3 g, Cholesterol 40.9 mg, Fat 21.9 g, Fiber 19.5 g, Protein 37 g, SaturatedFat 6.9 g, Sodium 1576.5 mg, Sugar 6.9 g
SMOKED SAUSAGE AND TUSCAN WHITE BEAN SOUP
Grab your programmable pressure cooker and make this hearty smoked sausage and vegetable-loaded soup, in partnership with Hillshire Farm® Brand.
Provided by Hillshire Farm(R) Brand
Categories Hillshire Farm®
Time 1h30m
Yield 6
Number Of Ingredients 15
Steps:
- Set programmable pressure cooker to SAUTE. Add rinsed and drained beans and 6 cups water. Bring to a boil and fasten and lock lid. Switch cooker to HIGH PRESSURE for 1 minute. Release pressure manually and carefully drain beans. Transfer beans to a bowl, and set aside.
- Place cooker insert back into the programmable pressure cooker and set to SAUTE. Add oil and sausage; cook 7 to 8 minutes, stirring occasionally, until sausage begins to brown. Add onions, garlic, and thyme; cook 4 to 5 minutes, stirring occasionally, until onions are translucent. Add beans, stock, and salt. Cover programmable pressure cooker and fasten lid. Lock and seal steam valve. Set to HIGH PRESSURE and cook until beans are tender, 10 minutes. Release pressure manually.
- Uncover programmable pressure cooker. Stir in kale, pasta, zest, crushed red pepper, and tomatoes. Fasten and lock lid, set cooker to HIGH PRESSURE and cook for 5 minutes. Release pressure manually. Serve in bowls topped with cheese.
Nutrition Facts : Calories 642.8 calories, Carbohydrate 78.3 g, Cholesterol 40.9 mg, Fat 21.9 g, Fiber 19.5 g, Protein 37 g, SaturatedFat 6.9 g, Sodium 1576.5 mg, Sugar 6.9 g
PORK WHITE BEAN AND KALE SOUP FROM EATING WELL
Kale is matched up here with white beans and chunks of lean pork tenderloin to create a soup that's satisfying and quick to make. Smoked paprika gives the soup a Spanish flair so some warm bread and sliced Manchego cheese would go well on the side.
Provided by MoreWithLessMom
Categories Pork
Time 40m
Yield 10 cups, 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a Dutch oven over medium-high heat. Add pork, sprinkle with salt and cook, stirring once or twice, until no longer pink on the outside, about 2 minutes. Transfer to a plate with tongs, leaving juices in the pot.
- Add onion to the pot and cook, stirring often, until just beginning to brown, 2 to 3 minutes. Add garlic, paprika and crushed red pepper (if using) and cook, stirring constantly, until fragrant, about 30 seconds. Add wine and tomatoes, increase heat to high and stir to scrape up any browned bits. Add broth and bring to a boil.
- Add kale and stir just until it wilts. Reduce heat to maintain a lively simmer and cook, stirring occasionally, until the kale is just tender, about 4 minutes. Stir in beans, the reserved pork and any accumulated juices; simmer until the beans and pork are heated through, about 2 minutes.
WHITE BEAN, SAUSAGE AND SPINACH SOUP
Found in an AllYou magazine. Feel free to substitute smoked sausage for the turkey kielbasa. Nice light soup to use as an appetizer or main dish. Servings presented here are for main dish size bowls. Serve with a crusty bread and it will warm you right up.
Provided by HokiesMom
Categories Clear Soup
Time 40m
Yield 6 , 6 serving(s)
Number Of Ingredients 9
Steps:
- In a soup pot, warm olive oil over medium heat. Add sausage and cook, stirring until browned all over, about 5 minutes. Transfer to a paper towel lined plate to drain. Discard all but 1 tbs of fat from pot.
- Add onion and garlic to pan and cook stirring often, until soft, about 3 minutes.
- Return sausage to pot and add chicken broth, 3 cups water and beans. Bring to a boil, reduce heat to low and simmer 15 minutes.
- Stir in spinach until wilted, 1 to 2 minutes.
- Season with salt (if you desire0 A ndpep per) and pepper.
Nutrition Facts : Calories 319.2, Fat 15.4, SaturatedFat 4.8, Cholesterol 45.7, Sodium 1259.9, Carbohydrate 27.3, Fiber 8.3, Sugar 3.6, Protein 19.2
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