Smoked Sausage & Bean Soup
Submitted by barbfitzsimmons
Chunky smoked sausage and bean soup packed with potatoes, cabbage, mixed vegetables, and two kinds of beans in a brothy, no-oil base. A filling one-pot meal in 60 minutes.
YIELD
2 servingsPREP
10 minCOOK
50 minREADY
60 minThis is a soup that eats like a stew. Sliced smoked sausage, two kinds of beans (great northern and spicy red), diced potatoes, mixed vegetables, and a pile of shredded cabbage all swim in a brothy base of chicken stock and vegetable juice cocktail.
No oil needed. The sausage renders enough fat to brown itself, and the dry-sauteed onions and garlic build plenty of flavor from the start.
The cabbage goes in at the very end, keeping its texture and adding a fresh, slightly sweet bite that cuts through all that smoky richness.
Kitchen Tips
- Sauté the onion and garlic in the dry pot, stirring constantly to prevent burning. The browning happens fast without oil, so stay close.
- Add the cabbage in the last 20 minutes only. It should be tender but still have a little bite, not mushy.
- Serve with a thick slice of warm crusty bread to soak up every last drop of that smoky broth.
Ingredients
Directions
In 4 quart dutch oven, sauté onion and garlic, stir constantly since your using no oil.
Add sliced smoked sausage, lightly brown.
Add chicken or beef broth, and all other ingredients, except cabbage.
Bring to boil, reduce heat and simmer ½ hour.
Add finely shredded cabbage, and cook additional 20 minutes.
Serve with warm bread.
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