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Granny's Delights

White Bean and Sausage Soup

Sunday, January 08, 2012 | Publish by MizWasy

I picked up some chorizo on sale at the store and wasn't sure what to do with it, so checked it out online.  I found some really great
recipes, but decided to adapt one to create this. 

White Bean and Sausage Soup

Ingredients:
1 lb white beans (Navy or Great Northern)*
1 lb chorizo or spicy italian sausage
1 large onion, diced
1 bell pepper, diced
3 cloves garlic, minced
5 cups vegetable broth*
3 cups water
1 - 6 oz can tomato paste

Directions:
Look and pick over beans. Place into a pot or container - add water to a level 2 inches above beans. Soak beans overnight.

If all you found was link sausage, then remove sausage from casings. Crumble sausage into saucepot and cook over medium heat until about halfway done - breaking meat up as you cook.

Add onion and cook, stirring frequently, for about 8 more minutes (until onion turns golden). Add garlic and bell pepper and cook for an additional 5 minutes.

Drain soaked beans and add to sausage mixture. Add remaining ingredients and bring to a boil.

Reduce heat and simmer for 1 1/2 - 2 hours or until beans are tender.

Season with salt and pepper prior to serving.

6 - 8 servings

Soooo, where's the breadsticks?



*Substitutions
For the beans: 4 cans cannelini or great northern beans (reduce simmer time to about 30-45 minutes)
For the vegetable broth: 1-46 oz can V-8* vegetable juice.

Author's Note:
You could easily put everything into a crock pot after soaking beans and browning sausage/onions.  Cook on LOW for 7-10 hours.  Season with salt/pepper before serving. 

White Bean & Chorizo Soup

As pictured above: I cooked 1 pound great northern beans in my pressure cooker with 6 cups of water (30 minutes). To the undrained beans I added 1 - 12 oz bag of frozen diced onion, 1 - 10 oz bag of frozen diced green bell pepper, 1 - 46 oz can of V-8* vegetable juice, 1 heaping tablespoon pre-minced garlic, 1/2 tsp salt, 1 tsp pepper and the cooked, crumbled sausage. I brought it up to a light boil and dropped the temperature to low - then let it cook, covered, for about 45-60 minutes.

*V-8 is a registered trademark of the Campbell Soup Company.

Key Words bean, easy, sausage, slow cooker
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About the blog . . .

Here you will find recipes from three generations of home cooks. You'll also find a few tips, tricks and shortcuts along the way to make your cooking easier. This is why my husband calls me "Shortcut Sally." There are times when slaving over a meal is warranted and times when it won't affect the final result if you don't. The trick is for you to know the difference and that your guests don't have a clue.

Other sites to visit

  • 101 Cookbooks
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  • Just A Pinch Recipe Club
  • Kitchen & Dining@HSN
  • Kitchen & Food@QVC
  • Paula Deen's website
  • Rachael Ray Magazine
  • Rachael Ray's website
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