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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