1 pound smoked pork sausage, sliced into 1/2-inch pieces
2 cups chopped onions
1 1/2 tablespoons minced garlic
2 bay leaves
2 springs fresh thyme
8 cups chicken stock
3 cups water
2 teaspoons salt
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon ground cayenne pepper
Instructions
Soak beans in cold water and cover for 8-12 hours. Drain beans and rinse well.
In a large stockpot, heat the olive oil over mediumhigh heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.
Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
Serving
Suggestions
Ladle the soup into bowls. Serve hot over rice or with crusty bread slices.
Originally Submitted
11/12/2013
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