Italian Sausage Bean Soup

Posted on November 5, 2013. Filed under: Food Made Simple, Health, Soup Made Simple | Tags: , , , , , , |

Food - Sausage Soup

Staying with my Monday-make-soup theme, I whipped up this beauty yesterday in about 30 minutes.  It will feed us for 3 days!  Whoo-hoo, I don’t even have to think about dinner until Thursday!!

Hunting in the freezer I found 3 leftover Italian sausages from summer which I fried up in a pan and cut into small chunks with my kitchen scissors while they were still a bit frozen which made the cutting easier.  I had some yard work to do so I gently simmered 2 small bags of black-eyed peas and 2 small bags of garbanzo beans which I found in the basement storage bin.

I cooked them separately because the beans are two different sizes and I didn’t want the little ones getting mushy while the big ones were still cooking.  Each took about an hour and a half to cook up.  This was fine as I was busy with other things.  I like to do this because I freeze about 3/4 of the cooked beans and then it’s really easy to take them out and use them without having to start with the dry beans.  I avoid canned beans because of the plastic can lining which leaches into the food inside.

So, again, I started with sautéing a big onion in butter/olive oil.  Then I plopped in some frozen turkey stock with a little water.  The turkey stock was too much for this batch of soup so I just waited until enough of it melted to pull it out.  I threw it in a container with some of the beans and into the freezer for a future soup.

Then I chopped up some carrots and cabbage.  Also, I found some gorgeous dried mushrooms I brought back from Italy last month to throw in.  Then when there was a lot of hot liquid in the pot I put in a dozen medium sized frozen tomatoes.  After about 2 minutes I slipped the skins off of them and they just melted into the broth.  I really love frozen tomatoes in soup broth.

Lastly the spices and sausage went in.  I used Penzey’s Cajun spice again (trying to use that up) and some thyme, marjoram, and Aleppo pepper for zing.  I also peeled and crushed up about 8 cloves of my garden garlic to throw in.

Well, one bowl of this was plenty, it was so filling!  It felt like a grand reward for all the yardwork and window cleaning I did yesterday!  It would be easy to make this vegetarian/vegan by simply omitting the sausage – the beans were plenty of heft.  Also, veggie stock would be fine and the onion can sauté with coconut/olive oil.  Give soup-making a try – it is so much better than anything that could possibly come out of a can!

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6 Responses to “Italian Sausage Bean Soup”

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It looks lovely as usual.

If you ever pop over the big pond, Tim, I’ll cook you a soup!

I happen to be craving bean soup, and I have sausages! Is it too selfish for a mother to make this soup, if her son doesn’t eat beans and her daughter doesn’t eat sausages? Is it irresponsible to buy them fast-food instead, while she enjoys the soup? 🙂

I have always subscribed to the idea that you can’t take care of anyone else if you haven’t taken care of yourself first! So go ahead! But, why won’t the children eat well? Fast food shouldn’t be an option, in my humble opinion.

Ok, rotisserie chicken for them, then. That should be a lot healthier, yeah? 🙂

Good start, how about something green too?


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