Navy Bean And Sausage Soup Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
1/2 lbs: Dried navy beans,
-kitchen twine,
4 tbsp: Olive oil,
1/4 tsp: Ground allspice,
1: Onion, chopped
1/4 tsp: Crushed red pepper flakes,
2: Garlic cloves, chopped
6 cup: Chicken broth,
3 Ribs: celery, diced
4: Fresh sausages, (mild
1: Turnip, diced
-Italian),
1 small: Imported bay leaf and 5,
Salt,
-sprigs fresh,
Freshly ground black pepper,
Parsley, tied together with
Directions:
Soak the navy beans overnight in plenty of cold water; the next day
drain the beans and rinse them under cool water. Set aside. Place
the oil and onion in a soup kettle, set over low heat and cook slowly
until the onion has softened, about 5 minutes. Increase the heat to
medium, add the garlic and celery and stir-cook for 1 minute. Drop
in the bay leaf and parsley bundle. Stir in the allspice, red pepper
flakes, broth, and navy beans. Bring the soup base to a boil,
skimming it as necessary; boil 3 minutes. Cover and simmer for 1 1/2
hours, or until the beans are quite tender. Discard the parsley-bay
leaf bundle. (The soup may be prepared in advance to this point.)
To finish the soup, grill the sausages under the broiler or pan-fry
them for about 20 minutes, letting them cook for 10 minutes on each
side. Slice the sausage into 1/3-inch disks. Add the sausage rounds
to the soup and let simmer for 5 minutes longer to blend the flavors.
Season with salt and freshly-ground pepper to taste. Ladle the soup
into warm bowls and serve piping hot.
Makes 5 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
Source from luhu.jp
drain the beans and rinse them under cool water. Set aside. Place
the oil and onion in a soup kettle, set over low heat and cook slowly
until the onion has softened, about 5 minutes. Increase the heat to
medium, add the garlic and celery and stir-cook for 1 minute. Drop
in the bay leaf and parsley bundle. Stir in the allspice, red pepper
flakes, broth, and navy beans. Bring the soup base to a boil,
skimming it as necessary; boil 3 minutes. Cover and simmer for 1 1/2
hours, or until the beans are quite tender. Discard the parsley-bay
leaf bundle. (The soup may be prepared in advance to this point.)
To finish the soup, grill the sausages under the broiler or pan-fry
them for about 20 minutes, letting them cook for 10 minutes on each
side. Slice the sausage into 1/3-inch disks. Add the sausage rounds
to the soup and let simmer for 5 minutes longer to blend the flavors.
Season with salt and freshly-ground pepper to taste. Ladle the soup
into warm bowls and serve piping hot.
Makes 5 servings.
[WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
Source from luhu.jp
Tags
Soup/stew