Bean Soup With Sausage and More - Southwest Flavors - Nutritious

Recipe by pamelad
READY IN: 3hrs
SERVES: 6-10
UNITS: US

INGREDIENTS

Nutrition
  • 1 12
  • 2
    tablespoons canola oil
  • 12
    lb Italian sausage (hot or sweet, about 2 links)
  • 3
    slices bacon (or skip the bacon and use an extra sausage link)
  • 1
    medium onion, chopped
  • 1
    cup chicken stock (homemade, strong, preferred, but you can substitute one 15-oz. can chicken broth)
  • 6 12
    cups water
  • 1
    teaspoon salt
  • 12
    teaspoon black pepper
  • 2
    garlic cloves, minced
  • chili pepper (3 teaspoons hot, canned Hatch chilies, or 1 teaspoon fresh jalapeno pepper, finely diced)
  • 12
    cup bell pepper, diced (red or green)
  • 2
    medium carrots, 1/3-inch slices
  • 3 -4
    celery ribs, chopped
  • 13
    lb red potatoes, chopped into 3/4-inch chunks (about 3 red "new" potatoes)
  • 4
    tablespoons fresh cilantro
  • Garnish (enough for number of servings that day)
  • grated cheese (Monterey jack, cheddar or Mexican)
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DIRECTIONS

  • Quick soak method for beans: Check beans for debris and rinse. Place beans in large pot and add enough water to cover by 2 inches. Bring to boil. Boil for 2 minutes; remove from heat and allow to rest, covered, for 1 hour.
  • While the beans are soaking, cook the sausage and bacon in oil. Remove from pan and saute onion in drippings until medium brown. Drain well.
  • Drain beans, rinse and put into sausage pot. Add stock and water, salt, pepper, garlic.
  • Bring to boil and reduce to simmer. Cook for total of 1-3/4 to 2 hours, partially covered.
  • Take a break. This is a very forgiving recipe!
  • For the chilies, crank them up or down to your taste. I prefer to make the soup very slightly spicy hot and serve more chilies on the side for guests to garnish to taste.
  • Add drained onions and remaining veggie ingredients as you peel, chop and dice. Cut sausage into 1/2" slices and coarsely crumble bacon. Add sometime along the way. Add the potatoes and cilantro last.
  • Taste, especially for salt.
  • If you want the broth thinner, add a little stock. Or if you want to thicken it, mash some of the beans.
  • Serve with cheese, hot chilies and cilantro as garnishes. You might want to bring out the saltshaker for those who like a lot of salt. Good with cornbread or warm buttered tortillas.
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