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Recipe Spanish Style White Bean and Sausage Soup (Soup)
Home Cooking Recipes
Required Ingredients:
- 3 andouille sausage links
- 8 1/2 cups chicken stock
- 8 ounces dried Great Northern beans
- 1 bay leaf
- 1 pinch crushed saffron threads
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 red bell pepper, finely chopped
- 1 tablespoon sweet paprika
- 12 ounces kale, stems removed and leaves coarsely chopped
Preparing/Cooking:
- Bring 2 cups of water to a boil in a large skillet.
- Add sausages, and cook over medium heat for 7 minutes on each side.
- Remove from the pan, dice, and set aside.
- In a large pot, combine the chicken stock and dry beans.
- Bring to a boil, then reduce the heat to low.
- Add the bay leaf and a pinch of salt.
- Simmer, partially covered, for 2 hours.
- Discard bay leaf.
- Remove 1/2 cup of the stock to a small bowl.
- Stir in saffron, and set aside to soak.
- Heat the oil in a large skillet over medium-high heat.
- Add the sausage, and brown for about 5 minutes.
- Remove from the pan, and reduce the heat to low.
- Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute.
- Mix in the red bell pepper and paprika.
- Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
- Bring the soup to a low boil, and stir in the kale.
- Simmer for 10 minutes, until kale is tender.
- Serve hot.
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