Navy bean and sausage soup
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Navy bean and sausage soup
  Sausage    Soups    Beans  
Last updated 6/12/2012 1:00:58 AM. Recipe ID 24242. Report a problem with this recipe.
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      Title: Navy bean and sausage soup
 Categories: Soups
      Yield: 5 servings
 
    1/2 lb Dried navy beans
      4 tb Olive oil
      1    Onion, chopped
      2    Garlic cloves, chopped
      3    Ribs celery, diced
      1    Turnip, diced
      1 sm Imported bay leaf and 5
           -sprigs fresh
           Parsley, tied together with
           -kitchen twine
    1/4 ts Ground allspice
    1/4 ts Crushed red pepper flakes
      6 c  Chicken broth
      4    Fresh sausages (mild
           -Italian)
           Salt
           Freshly ground black pepper
 
  Soak the navy beans overnight in plenty of cold water; the next day
  drain the beans and rinse them under cool water.  Set aside.  Place
  the oil and onion in a soup kettle, set over low heat and cook slowly
  until the onion has softened, about 5 minutes.  Increase the heat to
  medium, add the garlic and celery and stir-cook for 1 minute.  Drop
  in the bay leaf and parsley bundle.  Stir in the allspice, red pepper
  flakes, broth, and navy beans. Bring the soup base to a boil,
  skimming it as necessary; boil 3 minutes. Cover and simmer for 1 1/2
  hours, or until the beans are quite tender. Discard the parsley-bay
  leaf bundle.  (The soup may be prepared in advance to this point.)
  
  To finish the soup, grill the sausages under the broiler or pan-fry
  them for about 20 minutes, letting them cook for 10 minutes on each
  side. Slice the sausage into 1/3-inch disks.  Add the sausage rounds
  to the soup and let simmer for 5 minutes longer to blend the flavors.
  Season with salt and freshly-ground pepper to taste.  Ladle the soup
  into warm bowls and serve piping hot.
  
  Makes 5 servings.
  
  [WASHINGTON POST JAN 11, 1989] Posted by Fred Peters.
 




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Recipe ID 24242 (Apr 03, 2005)

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