Sausage and Butter Bean Soup
Try this Sausage and Butter Bean Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- salt and pepper to taste
- 1 cup shredded carrots
- 2 large garlic cloves minced
- 1 tablespoon extra virgin olive oil
- 1 small onion diced
- 1/2 pound sweet italian sausage casings removed
- 1 15- ounce can black beans rinsed and drained
- 1/2 pound hot italian sausage casings removed
- 6 cups low-sodium chicken stock
- 1 14- ounce can diced tomatoes un-drained
- 1 14- ounce can butter beans rinsed and drained
- shredded cheese for serving (i like monterey jack)
- Carbohydrate 31.3497191911272 g
- Cholesterol 344.7302012 mg
- Fat 148.966512642387 g
- Fiber 5.08449710371866 g
- Protein 86.8612468290462 g
- Saturated Fat 52.1030762146069 g
- Serving Size 1 1 recipe (2127g)
- Sodium 6797.35858374384 mg
- Sugar 26.2652220874085 g
- Trans Fat 7.96004803565896 g
- Calories 1826 calories
In a large non-stick skillet over medium heat cook the sausage until browned and cooked through; about 5-8 minutes. Remove from the pan with a slotted spoon to a paper towel-lined plate.While the sausage cooks, in a large stockpot over medium heat add the onion, and sauté until opaque and the edges start to brown; about 5 minutes. Add the garlic and cook until fragrant; 30-60 seconds.Add the chicken stock, diced tomatoes, butter beans, black beans, and carrots. Increase heat to high and bring to a low boil; add the sausage, then reduce heat and simmer for 10 minutes.Season with salt and pepper to taste. Serve with shredded cheese (optional).
