A hearty soup that has great flavor with the addition of sausage. I like to use a homemade stock if possible either vegetable or chicken is great. If you don’t have any on hand, use your favorite store bought version. I love to finish the soup with a drizzle of high quality olive oil. This local California grown oil from Yasukochi farm is just delicious. Serve with your favorite rolls for a delicious dinner.
- 1 1/2 cup 13 bean soup mix ( I love bobs red mill)
- 2 quarts stock (preferably homemade)
- 2 smoked sausage links, diced
- 2 tablespoons olive Oil, plus more for drizzling
- 1 large onion, finely chopped chopped
- 2 medium diced carrots
- 2 celery stalks diced
- 1 medium potato, diced
- 3 cloves minced garlic
- 2 bay leaves
- 1 tablespoon tomato paste
- 1 tablespoon fresh thyme
- 1 teaspoon smoked paprika
- Handful fresh chopped parsley
- 2 teaspoons oregano
- shaved parmesan for serving
Rinse and drain the beans and soak according to package directions. In a soup pot or Dutch oven, heat oil over medium heat. Add diced sausage and brown for about 5 minutes. Add onion, garlic and herbs and spices and sauté until onion is soft, about 5 minutes. Add carrots and celery and tomato paste and sauté an additional 5 minutes. Add beans and stock, bring to a boil, reduce to simmer and cover. Simmer for about 3 hours or until beans are tender. Add diced potato about 15 minutes before beans are ready. Add fresh parsley. Ladle warm soup in bowl, add shaved parm on top, drizzle with high quality olive oil and enjoy with your favorite bread.
Sounds hearty and satisfying!
Thanks Dorothy we really enjoyed it!