Italian Sausage Bean Soup
TOTAL TIME: Prep: 20 min. Cook: 1-1/2 hours
YIELD: 8 servings (3 quarts).
In the cold months, I like to put on a big pot of this comforting soup. It cooks away while I do other things, such as baking bread, crafting or even cleaning the house. —Glenna Reimer, Gig Harbor, Washington
Ingredients
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1 pound bulk Italian sausage
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1 medium onion, finely chopped
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3 garlic cloves, sliced
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4 cans (14-1/2 ounces each) reduced-sodium chicken broth
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2 cans (15 ounces each) pinto beans, rinsed and drained
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1 can (14-1/2 ounces) diced tomatoes, undrained
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1 cup medium pearl barley
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1 large carrot, sliced
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1 celery rib, sliced
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1 teaspoon minced fresh sage
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1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed
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6 cups chopped fresh kale
Directions
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1.
In a Dutch oven, cook and stir sausage and onion over medium heat until meat is no longer pink, 6-7 minutes. Add garlic; cook 1 minute longer. Drain.
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2.
Stir in the broth, beans, tomatoes, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes.
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3.
Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender.
Nutrition Facts
1-1/2 cups: 339 calories, 9g fat (3g saturated fat), 23mg cholesterol, 1100mg sodium, 48g carbohydrate (7g sugars, 11g fiber), 19g protein.
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