White Bean Soup
When you live in the southwest, you tend to develop a liking for beans. While we eat many Pinto Beans, just about any type will do to satisfy your bean urge.
This White Bean Soup is one of my favorites. Not only is it quick and delicious, it’s also good for you. And it has just a little bite to it that gives it a southwest taste that I find hard to resist. Let’s make a pot…
- 3 cans of White Northern beans - drained
- 1 lb of breakfast sausage - reg or hot (not links)
- 1 medium onion - chopped
- 2 stalks of celery - chopped into ¼? pieces
- pinch of red chili flakes
- 1 bay leaf
- ¼ teaspoon thyme
- ¼ teaspoon of garlic powder
- 1 can of diced tomatoes
- 2 quarts of chicken stock
- salt and pepper to taste
Brown your sausage in a large stockpot. Drain off any excess fat.
Add the onion and celery. Cook on low until tender.
Add the beans, tomatoes, chicken stock and spices. Taste for salt and simmer for 30-45 minutes.
Remove the bay leaf. With a potato masher, make a couple passes around the pot mashing some of the beans to thicken the soup a little.
Serve with a loaf of homemade bread or rolls. Put another log on the fire and enjoy.
If you ain’t sweatin, it ain’t chili,
Chuckwagon 505
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