Sassy Sausage Bean Soup Recipes

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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.

MEXICAN BLACK BEAN SOUP WITH SAUSAGE



Mexican Black Bean Soup With Sausage image

The author of Seriously Simple, Diane Rossen Worthington, created this awesome and seriously simple soup.

Provided by NcMysteryShopper

Categories     Pork

Time 30m

Yield 4 serving(s)

Number Of Ingredients 14

2 tablespoons extra virgin olive oil
1 medium onion, finely chopped
3 garlic cloves, very finely chopped
1 canned chipotle chile, seeded and finely chopped
1 teaspoon ground cumin
1 teaspoon dried oregano
30 ounces black beans, drained
3 cups chicken stock or 3 cups low sodium chicken broth
3/4 lb smoky cooked sausage, such as andouille or 3/4 lb kielbasa, thinly sliced
2 tablespoons fresh lime juice
2 tablespoons very finely chopped cilantro
salt & freshly ground black pepper
sour cream, for serving
lime wedge, for serving

Steps:

  • In a medium saucepan, heat the olive oil until shimmering. Add the onion and cook over moderate heat, stirring occasionally until softened, about 3 minutes. Add the garlic along with the chipotle, cumin and oregano and cook, stirring, until fragrant, 2 minutes. Add the black beans and chicken stock and simmer, partially covered, for 15 minutes. Using a potato masher, coarsely crush some of the beans.
  • Meanwhile, heat a large skillet over high heat. Add the sausage and cook until browned, stirring occasionally, about 5 minutes. Add the sausage to the beans, along with the lime juice and cilantro; season with salt and pepper. Simmer the soup for 2 minutes to allow the flavors to blend. Ladle the soup into bowls and serve, passing the sour cream and lime wedges separately.

Nutrition Facts : Calories 638.9, Fat 34.1, SaturatedFat 9.5, Cholesterol 76.8, Sodium 899.9, Carbohydrate 48.1, Fiber 14.2, Sugar 4.8, Protein 35.5

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