Sausage bean soup
Easy chicken broth based soup I have been making since the kids were little.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 6
white meat free
gluten free
red meat free
dairy free
pescatarian
- 1 clove garlic minced
- 6 cups chicken broth
- pepper
- salt
- 1 medium onion chopped
- 1 whole bay leaf
- 2 carrots diced
- 2 stalks celery diced
- 2 cans northern beans drained and rinsed
- 1 pound turkey smoked sausage cubed
- 2 tablespoon cooking sherry
- Carbohydrate 2.72109452083333 g
- Cholesterol 920 mg
- Fat 184.821268125 g
- Fiber 0.836991866934299 g
- Protein 228.506131979167 g
- Saturated Fat 52.8858637416667 g
- Serving Size 1 1 Serving (1337g)
- Sodium 883.545691666667 mg
- Sugar 1.88410265389903 g
- Trans Fat 15.721707425 g
- Calories 2649 calories
Prepare veggies and sauté in a small amount of olive/veggie oil until slightly soft. Add the chicken broth and bay leaf and bring to a boil. Reduce heat and simmer for about 20 minutes or until veggies are tender. Add the drained and rinsed beans, sausage and cooking sherry. Cook for another 5 -8 minutes and season with salt and pepper to taste. Serve with a crusty bread (You can mash a few of the beans to thicken the soup) (You can add more or less broth depending on how soupy you like it )
