Tuesday, January 7, 2014

Bean Soup with Italian Link Sausage (Vegetarian or regular Sausage)

I bought a packaged Bean Soup Mix and we really liked it. I wanted to recreate it so I could make it from scratch without relying on a pre made mixture. It was a mix with dried beans, pasta, and seasonings all in one bag. I added a vegetarian sausage to it and turned it into a very hearty winter soup. You could use a non vegetarian sausage such as Kielbasa or any link sausage.

1 1/2 TBS olive oil
1 C diced onion
1 C diced celery
1 C diced carrot
4 cloves of garlic, minced
2 C water
4 C vegetarian beef broth
1/2 C dried red beans
1/2 C dried white beans
1 (14.5oz.) can of diced tomatoes with the juice

1 TBS fresh chopped thyme
1 TBS fresh chopped oregano
2 TBS fresh chopped rosemary
1 tsp salt
1/2 tsp black pepper

1 C dried Tripolini Pasta (mini Bow Tie Pasta with rounded edges)

1 (12.95oz.) package of Vegetarian Field Roast Italian Sausage  (saute the 4 links in additional olive oil to brown them on all sides, cut them into 1" pieces and set aside) Cook a non vegetarian sausage according to package directions and cut into 1" pieces.

Heat olive oil in a large dutch oven or soup pot
Saute vegetables and garlic until softened and tender

Stir well

Bring to a boil
Reduce heat, cover, simmer 3 hours on low heat, stirring frequently
Add Pasta, cover and continue to simmer for 15 minutes
Stirring occasionally

Add Cooked Sausage at the end, just before serving.

Peace in the Kitchen!

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