Smoky Red Bean and Sausage Soup
Serves 4 to 6
This bean soup is based on my mother's bean soup with ham recipe, a family favorite that is in the similar and related recipes links. Actually, I had planned to make that one day and when I went to the cupboard to get the great northern beans, there were none. I did find dried red kidney beans, so I just made a few changes to the recipe and what resulted is totally different and equally delicious. Like Mom's soup, this takes some time to cook, but it is easy and can be made ahead and refrigerated for up to three days, adding a little water if needed when reheating.
- 1 pound dried red kidney beans
- 6 cups low-sodium chicken broth
- 2 cups water
- 1 pound smoked sausage, cut into 1/2-inch slices
- 3 large garlic cloves, minced (more if desired)
- 1-1/2 teaspoons dried thyme
- 1 teaspoon marjoram
- 1 teaspoon rubbed sage
- 1/2 teaspoon dried savory
- 1 bay leaf
- Pepper to taste
- 2 medium onions, chopped
- 3 large carrots, chopped
- 3 medium celery ribs, chopped
- 1 tablespoon vegetable or olive oil
Place beans in a Dutch oven or soup pot. Add water to cover by 2-inches. Bring to a boil and boil for 2 minutes. Remove from heat; cover and let stand for 1 hour. Drain completely.
Return beans to pot. Add broth, 2 cups water, sausage, and seasonings; bring to a boil. Reduce heat, cover and simmer for 1-1/2 hours.
Meanwhile, sauté onions, carrots and celery in oil. Add to soup after the 1-1/2 hours. Cook at a simmer, covered, for 1 hour more or until beans are tender. Skim fat off top if needed. Remove the bay leaf. Taste for additional seasonings. Serve immediately or keep warm on a very low burner.
Notes: I did not list salt as an ingredient in this recipe. Depending on the saltiness of the sausage and broth, it might not be needed. Add some only if you determine it needs it after tasting.