BACON, SAUSAGE and BEAN SOUP ❤
Nothing is more comforting than this delicious BACON, SAUSAGE POTATO AND BEAN SOUP, especially when it's chilly and drizzly outside. This soup is a definition of comfort food, and the leftovers are even better. This soup is perfect for chilly days or busy weekdays... you gather your ingredients then let it simmer and cook. You will have a generous meal for your family before you know it. I like to season my soup well, there is nothing worse than having a big bowl of soup with bland or no flavor. The Bacon, smoked sausage, red kidney beans and potatoes is a whole meal in one pot, and it's also the garlic, onions, bell peppers and seasoning that makes it totally complete. I love to serve it with some toasted crispy bread or top it with homemade tortilla strips. Nothing spells EASY AND DELICIOUS better than this soup. ❤
INGREDIENTS----------------
12 OZ.Smoked beef sausage (slices)
7 slices Thick cut bacon (1 inch pieces)
1 large onion (diced)
3 diced green onions (white and green parts)
2 big garlic cloves (minced)
1/2 medium green bell pepper (diced)
1/2 medium yellow bell pepper (diced)
1 Qt. water
1 tsp onion powder
1 tsp garlic powder
1/2 tsp dried thyme
pepper (to your liking)
salt (to your liking) (careful with salt)
2 tsp Chicken bouillon (I used Knorr)
2 tsp Chicken bouillon tomato flavored (knorr)
2 15oz. Cans light red kidney beans
2 & 1/2 C. diced tomatoes
3 small Bay leaves
2 C. pealed & cubed gold potatoes
2 medium jalapeños (seeds and veins removed, sliced) (Optional)
chopped parsley
SIDES-------------
Toasted bread slices
Crispy tortilla strips
TORTILLA STRIPS----------------------
Corn tortillas cut into strips (as needed)
Olive oil (enough to coat well)
pepper (to your liking)
salt (to your liking)
paprika (just enough to give it color)
Toss together in bowl then spread out on cookie sheet and toast till crispy and gold (350°)
□ you can use beans of your choice.
DISCLAIMER
DO NOT EAT OR SERVE THIS DISH TO ANYONE WHO IS OR MIGHT BE ALLERGIC TO ANY INGREDIENT IN THIS DISH.
Slow-Cooker Sausage & White Bean Soup | Delish
This soup will cure all your winter blues.
INGREDIENTS
1 tbsp. olive oil
4 precooked sausages, such as andouille, sliced
2 (15-oz) cans white beans
2 garlic cloves, minced
1/2 Onion, finely chopped
3 medium carrots, peeled and sliced
2 celery stalks, sliced
2 sprigs fresh thyme
2 bay leaves
kosher salt
Freshly ground black pepper
4 c. chicken stock
1 c. water
1/2 lb. kale, cut into bite-sized pieces
freshly grated Parmesan, for serving
DIRECTIONS
Optional: In a medium skillet over medium heat, heat oil. Add sausage and cook until golden on both sides, 4 to 5 minutes. Remove and place in slow cooker.
1. Combine white beans, garlic, onion, carrots, celery, thyme and bay leaves into the slow cooker with the sausage. Season with salt and pepper. Add chicken stock and water and stir to combine. Cook on low for 6 to 7 hours or high for 3 to 4.
2. Stir in kale and cook 10 to 15 minutes more on high, or until kale is completely wilted. Remove bay leaf and thyme.
3. To serve: top with freshly grated parmesan and serve.
SUBSCRIBE to delish:
FOLLOW for more #DELISH!
Facebook:
Twitter:
Instagram:
Pinterest:
Google+:
Epic Creamy Tuscan White Bean Soup with Sausage Recipe | Comfort Food
Full Recipe:
This Creamy Tuscan White Bean Soup with Sausage comes together in 30 minutes. It’s the perfect quick and easy dinner when you’re looking for something hearty and healthy – filled with spinach, carrots, white beans and sausage for one comforting bite.
Italian Sausage Bean Soup // Pressure Canning/ Jeni Gough
Italian Sausage Bean Soup/ Pressure Canning // Jeni Gough
Quick soak method for dry beans
Cracking open a jar!
1 lb Italian sausage
2 large onions, chopped
5 stalks celery, chopped
4 cloves garlic, minced
5 carrots, chpped
3 cups dried canalinni beans
29 oz diced tomatoes, fresh or canned
16 cups chicken broth
1 Tbsp onion powder
2 tsp garlic powder
1 Tbsp dried parsley
1 tsp salt
1/2 tsp pepper
2 cups kale or Swiss chard chopped * optional
Process quarts for 90 minutes and pints for 75 minutes.
Add greens to contents of jar after opening, while heating up instead of canning with the greens for better flavor.
My Merch Store
My Thrive Life website
My Amazon kitchen must haves
My Amazon Pantry
My Amazon Sewing Room Supplies
Our Rada storefront
My Website & Tea Store!
Pampered Chef
My email:
jenijgough@gmail.com
My Instagram:
My Facebook:
**I own all rights to my intro & ending music**
Music by Kurtis Lee
If you are interested in having music for your vid's, contact Kurtis Lee. He is amazing!
or
email: Kurtisleeaudio@gmail.com
Sausage and White Bean Soup with Kale and Basil Pesto
Recipe at:
This simple soup incorporates cannellini beans, Tuscan kale, and pork sausage. Chef Scott Samuel adds some pizzazz to the ground pork by adding traditional Andouille flavors: paprika, cayenne, thyme and sage. He suggests swapping spinach for kale in case it is not available. Chef Samuel developed this recipe for a high school foodservice audience.
15 Bean Soup Italian Style with Sausage & Fresh Herbs
There are many variations of 15 bean soup. Today, Eric from Simply Elegant Home Cooking will be demonstrating an Italian variation of the classic soup recipe. The key to making a delicious homemade soup is to use the stovetop and not the Instapot! This allows you to bring out the best flavors in your ingredients. While we're on the subject of the ingredients, you want to be sure to use authentic Italian ingredients. Eric will show you some tips to make sure you're sourcing the highest quality you can buy!
DO NOT USE STORE BOUGHT STOCK! Just don't do it. In the link below, Eric demonstrates how to make a delicious homemade chicken stock completely from scratch.
Ingredients:
-1 20 oz. package Hurst's HamBeens Brand 15 Been Soup
-8 cups HOMEMADE chicken stock
-1 yellow onion
-1 stalk celery
-1 large carrot
-1 lb. Italian Sausage (sweet or spicy)
-1 28 oz. can San Marzano tomatoes
-2 Tb. Italian extra virgin olive oil
-1 cup Italian dry white wine (such as pinot grigio)
-8 sprigs fresh thyme
-1 bunch fresh Italian parsley
-1/2 Ts. dried oregano
-1/2 Ts. crushed red pepper flakes
-1/2 lemon
-3 cloves garlic
-salt and pepper to taste
Directions:
-Rinse the beans in cold water. Drain them and then cover with fresh water in a large bowl. Be sure to leave several inches of water above the beans. Allow them to soak overnight at room temperature.
-Preheat a large pot on medium heat. Once hot, add the Italian extra virgin olive oil and the Italian sausage. Cook until the pink is almost gone and some dark colors develop on the sausage. Use a spatula during this process to break up the sausage and stir every minute or so.
-Once sausage is mostly cooked through, add in the diced celery, carrot, and onion. Add a small amount of salt and pepper. Cook for about 5 minutes, stirring occasionally.
-While veggies cook, remove the thyme leaves from the stem and mince with a sharp knife. Also use a garlic press to crush 3 cloves of garlic.
-Once veggies have softened, add in the fresh thyme and garlic. Also add in the crushed red pepper flakes and oregano. Stir frequently at this point to prevent the garlic from burning. Cook for 1 minute.
-Add in half the chicken stock, then the rinsed and drained beans, then the 2nd half of the stock. Stir to incorporate ingredients and to ensure nothing is stuck to the bottom of the pot. Turn up the heat to medium high heat until a simmer is reached.
-Once a simmer is reached, taste for seasoning and add more salt and pepper is necessary. Allow the soup to simmer, uncovered, for an hour and a half.
-After an hour and a half, crush the San Marzano tomatoes with your hands and add them to the bean soup. Add in the Italian white wine too. Stir the pot to incorporate the ingredients. Allow the soup to cook for another 30 minutes, uncovered.
-After cooking the wine for 30 minutes, the alcohol should be cooked off and the soup should be ready, but test a bit to make sure the beans are cooked properly. Turn off the heat and add in the juice from the half lemon, as well as the chopped Italian parsley.
-Serve and enjoy!