Busydaysausagebeansoup Recipes

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SAUSAGE-BEAN SOUP



Sausage-Bean Soup image

Provided by Food Network Kitchen

Categories     main-dish

Number Of Ingredients 0

Steps:

  • Escarole and White Bean Soup: Cook 3 chopped garlic cloves and some red pepper flakes in olive oil. Add 3 cups chicken broth, 1 head chopped escarole and a parmesan rind; simmer 15 minutes. Add 1 can white beans, parmesan and salt.
  • For Sausage-Bean Soup: Make Escarole and White Bean Soup; saute 4 chopped sweet Italian sausages with the garlic.

SAUSAGE BEAN SOUP



Sausage Bean Soup image

Make and share this Sausage Bean Soup recipe from Food.com.

Provided by Eric N. Frankel

Categories     Black Beans

Time 25m

Yield 4-6 serving(s)

Number Of Ingredients 13

3/4 lb polska kielbasa
1 large onion (chopped)
1 bulb of garlic (peeled and chopped)
1 (15 ounce) can butter beans
1 (15 ounce) can black beans
1 (15 ounce) can red kidney beans (light or dark)
1 (15 ounce) can whole kernel corn
1 (15 1/4 ounce) can carrots (sliced)
1 (14 1/2 ounce) can beef broth
1 tablespoon fresh basil (minced) (optional) or 1 teaspoon dried basil (optional)
2 tablespoons parmesan cheese (shredded) (optional)
1 tablespoon coarse sea salt (ground)
1 tablespoon five-pepper medley (ground)

Steps:

  • Put corn, carrots, and beans in a strainer, rinse well and set aside.
  • Cut sausage once lengthwise, then crosswise into approximately 1/2" pieces.
  • In a large saucepan on a medium heat, add sausage, stir until it "sweats", then add onion and saute until both are lightly charred.
  • Add garlic and stir until light brown.
  • Add beans, corn, carrots, broth, basil, salt and pepper.
  • Cover and simmer for 20 minutes.
  • Sprinkle each serving with Parmesan Cheese.
  • Can be served over rice, if desired.

Nutrition Facts : Calories 673.5, Fat 17.8, SaturatedFat 5.9, Cholesterol 58.8, Sodium 3840.7, Carbohydrate 98, Fiber 24.9, Sugar 9.8, Protein 37.5

SAUSAGE AND BEAN SOUP



Sausage and Bean Soup image

There are American, Hungarian, French, Portuguese, African and Scandinavian variations of the story of Stone Soup--a parable that teaches how each of us can contribute a little to the whole, which then becomes something much greater than the sum of its parts. So many different cultures telling a similar story of neighborliness and gathering around a pot of soup is a lesson in and of itself. Think of all the people in your community right now with whom you could share this wonderful recipe.

Provided by Food Network

Categories     main-dish

Time 50m

Yield 6 servings

Number Of Ingredients 15

2 tablespoons olive oil
1 large onion, chopped
1/2 pound Italian sausage, casing removed
4 cups chicken stock
3 garlic cloves, sliced
2 bay leaves
1/2 cup diced carrots
1/2 cup diced celery
1 large potato, peeled and diced into 1/2-inch cubes
1 small zucchini, diced
Two 15.5-ounce cans cannellini beans, drained and rinsed
1/4 cup chopped fresh parsley
One 2-inch-square piece Parmigiano cheese rind
1/2 pound small shell pasta
Grated Parmigiano cheese, for serving at the table

Steps:

  • In a large pot, heat oil over medium heat. Add onion and cook, stirring occasionally until softened--about 3 minutes. Add sausage, breaking it up with a wooden spoon, and cook until browned--about 5 minutes. Add stock, scraping up the browned bits on the bottom of the pot with a wooden spoon. Add garlic, bay leaves, carrots, celery, potato, zucchini, beans, parsley and cheese rind. Bring to a boil, and then reduce to a simmer. Cover and cook for 30 minutes; the stock will slightly thicken. Remove and discard bay leaves and cheese rind.
  • Meanwhile, cook pasta in salted water until al dente. Place 1/2 cup of pasta in each soup bowl and ladle soup over pasta. Serve with cheese.

HOMEMADE ITALIAN SAUSAGE BEAN SOUP



Homemade Italian Sausage Bean Soup image

My family loves this soup, so I make it often in the winter. For a little more heat, use spicy Italian sausage. - Lora Gross, Carson City, Nevada

Provided by Taste of Home

Categories     Lunch

Time 40m

Yield 16 servings (4 quarts).

Number Of Ingredients 17

1-1/2 pounds bulk Italian sausage
4 medium carrots, thinly sliced
2 celery rib, chopped
1 small onion, chopped
1 garlic clove, minced
1/8 teaspoon crushed red pepper flakes
1 can (28 ounces) diced tomatoes, undrained
1 tablespoon Italian seasoning
3 cans (14-1/2 ounces each) beef broth
1 can (16 ounces) kidney beans, rinsed and drained
1 can (15-1/2 ounces) great northern beans, rinsed and drained
1/2 cup water
1/2 cup dry red wine or additional beef broth
1/3 cup uncooked elbow macaroni
1 can (8 ounces) tomato sauce
1/2 teaspoon salt
Grated Parmesan cheese, optional

Steps:

  • Crumble sausage into a Dutch oven or soup kettle. Cook over medium heat until no longer pink, drain. Add the carrots, celery, onion, garlic and red pepper flakes. Cook and stir for 10 minutes or until vegetables are tender. Add tomatoes and Italian seasoning; cook 10 minutes longer., Add the broth, beans, water, wine or additional broth, macaroni, tomato sauce and salt. Bring to a boil. Reduce heat; cook, uncovered until macaroni is tender, about 10 minutes. Serve with Parmesan cheese if desired.

Nutrition Facts : Calories 231 calories, Fat 14g fat (5g saturated fat), Cholesterol 32mg cholesterol, Sodium 748mg sodium, Carbohydrate 15g carbohydrate (4g sugars, Fiber 4g fiber), Protein 11g protein.

RUSTIC CABBAGE AND SAUSAGE SOUP



Rustic Cabbage and Sausage Soup image

Easy and delicious rustic Italian-flavored cabbage soup.

Provided by mkhurt

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Cabbage Soup Recipes

Time 40m

Yield 8

Number Of Ingredients 10

1 pound bulk Italian sausage
2 medium carrots, cut into 1/2-inch rounds
1 small onion, chopped
1 stalk celery, chopped
1 large clove garlic, minced
6 cups chicken broth
3 (16 ounce) cans great northern beans, drained
1 (14.5 ounce) can diced tomatoes
½ medium head cabbage, roughly chopped
1 ¼ teaspoons Italian seasoning

Steps:

  • Heat a Dutch oven over medium-high heat. Cook and stir sausage in the hot skillet until browned and crumbly, 5 to 7 minutes. Add carrots, onion, celery, and garlic; cook and stir for 1 to 2 minutes.
  • Add chicken broth, beans, tomatoes, cabbage, and Italian seasoning; bring to a simmer. Cook until cabbage is tender, about 5 to 10 minutes.

Nutrition Facts : Calories 379.4 calories, Carbohydrate 46.2 g, Cholesterol 26.8 mg, Fat 11.9 g, Fiber 11 g, Protein 22.4 g, SaturatedFat 4 g, Sodium 1456.7 mg, Sugar 5.5 g

SAUSAGE AND BEAN SOUP



Sausage and Bean Soup image

Great for a cold winter evening. This recipe is from my Dad, whom I learned to cook from. Leftovers freeze well for another meal.

Provided by momstar

Categories     Beans

Time 3h30m

Yield 4-6 serving(s)

Number Of Ingredients 12

1 cup small white beans, rinsed,and drained
2 cups water
2 tablespoons butter or 2 tablespoons margarine
1 medium onion, finely chopped
3 leeks, sliced (use part of green tops)
2 stalks celery, thinly sliced
2 carrots, thinly sliced
1/2 cup chopped parsley
1 (49 1/2 ounce) can chicken broth
2 medium potatoes, diced
1/4 teaspoon dried thyme leaves
1 lb Polish sausage or 1 lb smoked bratwurst, sliced about 1/4 inch thick

Steps:

  • Bring beans and water to boiling in a medium saucepan.
  • Boil briskly for 2 minutes, remove from heat let stand, covered for 1 hour.
  • In a large pot melt butter over medium heat.
  • Cook onion, leeks, celery, and carrots, stirring, until onion is soft.
  • Mix in parsley, broth, beans and their liquid, potatoes and thyme.
  • Bring to boiling, cover, reduce heat, and simmer until beans are tender about 21/2 hours.
  • Add sausage slices.
  • Cover and simmer 20 minites.
  • Taste and add salt if needed.

Nutrition Facts : Calories 708.5, Fat 41.2, SaturatedFat 16.1, Cholesterol 94.8, Sodium 2269.7, Carbohydrate 51.8, Fiber 8.6, Sugar 7.8, Protein 32.6

HEARTY ITALIAN SAUSAGE AND BEAN SOUP



Hearty Italian Sausage and Bean Soup image

Easy, delicious, hearty Italian soup.

Provided by Survivor2015

Time 35m

Yield 8

Number Of Ingredients 10

1 pound bulk Italian sausage
½ cup chopped onion
1 clove garlic, minced, or more to taste
10 cups beef broth
3 (15 ounce) cans black beans, rinsed and drained
2 (15.5 ounce) cans butter beans, rinsed and drained
1 (14.5 ounce) can diced tomatoes, undrained
1 ½ tablespoons minced fresh basil
1 ½ teaspoons chopped fresh oregano
2 tablespoons shredded Parmesan cheese, or more to taste

Steps:

  • Heat a large saucepan over medium-high heat. Cook and stir sausage, onion, and garlic in the hot skillet until sausage is browned and crumbly, 5 to 7 minutes. Drain and discard grease.
  • Add broth, black beans, butter beans, diced tomatoes, basil, and oregano; bring to a simmer. Cover and cook for at least 10 minutes.
  • Sprinkle each serving with Parmesan cheese.

Nutrition Facts : Calories 336.2 calories, Carbohydrate 33.4 g, Cholesterol 23.2 mg, Fat 12 g, Fiber 10.3 g, Protein 22.6 g, SaturatedFat 4.4 g, Sodium 2295.1 mg, Sugar 2.9 g

BUSY DAY SAUSAGE - BEAN SOUP



Busy Day Sausage - Bean Soup image

Make and share this Busy Day Sausage - Bean Soup recipe from Food.com.

Provided by MizzNezz

Categories     Lunch/Snacks

Time 25m

Yield 6 serving(s)

Number Of Ingredients 10

3/4 lb bulk Italian sausage
1/2 cup chopped onion
1/2 cup chopped celery
1 teaspoon minced garlic
1 (15 ounce) can butter beans
1 (15 ounce) can black beans
1 (14 ounce) can beef broth
1 (14 ounce) can diced tomatoes
1 teaspoon basil
salt and pepper

Steps:

  • In large saucepan, cook sausage, onion,celery and garlic until meat is done.
  • Add beans, broth, tomatoes, basil, salt and pepper.
  • Bring to a boil.
  • Cover and simmer for 15 minutes.

Nutrition Facts : Calories 351, Fat 19.1, SaturatedFat 6.5, Cholesterol 43.8, Sodium 1257.6, Carbohydrate 27.9, Fiber 8.3, Sugar 3.2, Protein 18

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