Turkey Sausage Bean Soup

Simple, warming, and thick. This hearty soup is great for a weekend afternoon when there's a little extra time for chopping and simmering.

  • 1 t olive oil
  • 1 large pat butter
  • onion, chopped
  • 3 turkey sausage, sweet Italian
  • 3-4 carrots, chopped
  • 2-3 celery stalks, chopped
  • 4 cloves garlic, crushed
  • 1 box chicken broth (32 ounces)
  • 3 small potatoes, cubed
  • 1 can great northern beans (15 ounces)

  1. In a Dutch oven, heat olive oil and melt butter. Toss in onions and stir.
  2. Sauté onions until glassy and fragrant, about 3 minutes.
  3. Squeeze sausage out of casings and stir around, breaking up chunks with your spoon.
  4. When sausage chunks are cooked on all sides, add carrots and celery.

  5. Continue to sauté, stir, and break up sausage chunks until everything is sweaty. (About 2 more minutes.)
  6. Stir in crushed garlic.
  7. Pour in chicken broth, and add potatoes and beans.

  9. Cook for about 30 minutes... The goal is to make sure the potatoes are soft.
  10. To thicken the soup, use a potato masher to squish everything around for about 30 seconds.


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