Soup

Sausage and Bean Soup


This hearty soup is pretty easy to put together.  I didn’t season it a lot because of the kids and the hubby thought it was a little off.  I think he is used to the richer Zuppa Toscana at Olive Garden which adds cream to their sausage soup.  But I loved it, so it is going on here 🙂  Great on a cold winter’s day.  Or a certain football game coming up in a few weeks!

Next post: Homemade Corn Muffins.  No more boxes.  But I believe from reading the Jiffy box there really isn’t anything bad in it.  The ingredients are the same that I use.  It is just easier to whip them up at home with on-hand ingredients.

Sausage and Bean Soup
yield 8 servings

1 lb. kielbasa, sliced 1/4″ on the bias
vegetable oil
8 cloves garlic, pressed
1 lb. red kidney beans, soaked 4 hours or overnight
2 qts. chicken broth
1 lb. red potatoes, cut 1/2″ cubes
6 oz. fresh kale, washed and torn into 1″ pieces
1/4 cup red wine vinegar
1/2 tsp. freshly ground black pepper
season to taste with salt esp. if you used low-sodium broth

1.  In a large 7 qt. pot (or you can squeeze into a 5 qt. pot… just be careful), saute the sausage on medium-low until brown (15 minutes).
2.   Keep the fat or add some vegetable oil to make 2 tsp. of fat.  Remove the sausage from the pot and add garlic.  Cook 1-2 minutes.  Stir frequently.
3.  Add beans and broth.  Cover and cook 45 minutes.
4.  Add potatoes.  Cover and cook 15 minutes.  Stir once in a while.
5.  Add kale.  Cover and cook 10 minutes.
6.  Add red wine vinegar (don’t worry you won’t taste it), pepper and sausage.

Recipe from “Alton Brown” called “Christmas Soup”

2 Comments

  1. Ha! Mary Ellen, I just got on here to find the corn muffins to make next week and saw the note in your latest post about them. I’ll watch for them later – they were incredibly yummy the other night!

    1. Yippee! Yes I put that on just for you! And to remind myself. It was one of those recipes that I make ALL the time and just figured was on here and it isn’t. I try to stagger out posts every two days. Unless you want to make them tonight then of course let me know!

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