Sausage, Kale, and Navy Bean Soup

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While it’s still cold and soup still sounds good, I wanted to get another soup recipe up here. This is one I adapted from a Food in Jars post, and canned to send to friends and family for Christmas. Even though it has sausage in it, there isn’t a lot, and it has a bunch of vegetables, so it’s pretty healthy.

Start by softening the beans by soaking them overnight or, if you have a pressure cooker, cook them for 30 minutes in that.

Then add some olive oil to a large pot and once it’s hot, cook the vegetables until softened and browned.

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Next, add the sausage to the pot and brown it.

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Once the sausage is cooked, add the stock and the beans, and simmer for 10 minutes.

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Then, if you want to can it,  process at 10 pounds of pressure for 1 hour and 15 minutes for pints and 1 hour and 30 minutes for quarts, adjusting for altitude. Otherwise, just serve and enjoy.

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Print

Sausage, Kale, and Navy Bean Soup

Course Soup
Prep Time 45 minutes
Cook Time 25 minutes
Total Time 1 hour 10 minutes
Author Cooking Madly

Ingredients

  • 2 1/2 c navy beans
  • 6 1/2 cups water
  • 2 quarts stock
  • 1 tbsp olive oil
  • 1 onion minced
  • 3 carrots diced
  • 4 ribs celery diced
  • 2/3 bunch kale leaves stripped from stems and chopped, stems reserved and chopped
  • 1 lb bulk sausage

Instructions

  1. Cook navy beans with water for 30 minutes in a pressure cooker. Otherwise, soak them overnight.Heat olive oil in a large stockpot. When hot, cook kale stems, onion, carrots, and celery until softened and browned. Make a well in the center of the veggies and add sausage, breaking up and mixing to brown.
  2. Once the meat is cooked, add the stock and beans, and bring to a simmer. Simmer 10 minutes, then add kale to the pot. Simmer 15 minutes more.

 

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