Total Time
1hr 30mins
Prep 30 mins
Cook 1 hr

I love soup! This is very tasty and a real hearty treat. It comes together quickly. UPDATE: 2/14 I recently added a can of diced tomatoes an that was a great addition. Serve with a baked tomato, green salad and crusty bread. Oh, and don't forget a nice glass of red vino. Recipe from DH's cuz MC!

Ingredients Nutrition

Directions

  1. In a soup pot, brown sausage until no longer pink.
  2. Break up into small pieces while cooking.
  3. Drain off excess oil. Return to pot.
  4. In a food processor, chop onion, celery, carrot, rosemary, and garlic until fine; add to the soup pot.
  5. In same food processor, puree 2 cups Great Northern beans with 1 cup chicken broth; add to the pot.
  6. NOTE: I like to chop the diced tomatoes a little finer in the food processor before adding.
  7. Combine remaining ingredients.
  8. Bring to boil; lower heat and simmer for 60 minutes or until desired consistency.
  9. Serve with your favorite sides and red wine.
  10. Enjoy.
Most Helpful

5 5

This is absolutely delicious. I did not need to add any additional seasoning. I did add a bag of fresh spinach since I had it laying around and will do so in the future. I am writing this review the night before cooking this for the second time. Yum!

5 5

This soup is fabulous. I used 6 hot sausage links (took the casings off), 2 pureed cans of kidney beans (running short on northern) and one can of northern. INstead of pureeing with the chicken broth, I used the juices of the beans. (Saved me a can of broth). Everything else, as directed. Oh yeah, I also added a handful of frozen spinach. I can't wait till hubs gets home...he is gonna flip over this soup. Thanks so much! Update: Hubby and DD love this soup and I have been told several times to make sure there's more of this soup coming up for the winter months. :-) Thanks for a keeper!

5 5

This is really, really great. I believe Rachel Ray would call it a "stoup" - thicker than soup but thinner than stew. I loved the consistency with the slight creaminess from the pureed beans. I used 5 sweet Italian turkey sausage links (about 1.25 pounds of meat), 3 15 ounce cans of beans (about 5 cups of beans), and 4 cups of broth. I also tossed in 1/8 teaspoon of crushed red pepper as well as 1/2 cup of chopped frozen spinach that I had thawed and squeezed. This was the perfect meal after raking leaves all morning. Thank you for posting! Reviewed for My-3-Chefs - November '08.