Sausage and Bean Soup (Spicy!)
"This is a wonderful hearty soup that's thick enough to make a meal. This soup freezes very well and actually has better flavor the next day"
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (637.1 g)
- Calories 581.8
- Total Fat - 23.6 g
- Saturated Fat - 7 g
- Cholesterol - 72.7 mg
- Sodium - 2073.7 mg
- Total Carbohydrate - 64.7 g
- Dietary Fiber - 6.1 g
- Sugars - 32.5 g
- Protein - 30.3 g
- Calcium - 108.8 mg
- Iron - 3.5 mg
- Vitamin C - 39.3 mg
- Thiamin - 0.3 mg
Step by Step Method
Step 1
Heat a generous amount of olive oil in a large pot over medium-high heat. Add garlic, onion, celery, and carrots and saute for 6 to 7 minutes or until onions are soft.
Step 2
Add chicken broth and tomato sauce and bring to a boil. Reduce heat to medium low and add remaining vegetables, oregano, basil and salt; bring to a boil. Reduce heat to low and continue simmering while cooking the sausage meat.
Step 3
In a skillet crumble the sausage. Cook with crushed red pepper until fully cooked. Then, add to the soup pot Continue to simmer, stirring occasionally, for one hour. Add pasta and cook for an additional 10 minutes. Add amount desired of black pepper.
Tips
No special items needed.
1 Reviews
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