Tomato Bean Soup
TOTAL TIME: Prep: 15 min. + standing Cook: 2-1/4 hours
YIELD: 14 servings (3-1/2 quarts).
Chock-full of choice veggies and savory sausage, this filling soup from Diane Antonioli of Marmora, New Jersey will fit nicely into almost any event. "It's a big hit at our house," Diane acknowledges. "My husband and our three children request it all year-round."—Diane Antonioli, Marmora, New Jersey
Ingredients
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1 pound dried great northern beans
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4 cups chicken broth
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2 cups water
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2 bay leaves
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7 bacon strips, diced
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3 cups thinly sliced onion
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2 cups thinly sliced celery
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2 large carrots, thinly sliced
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1/2 pound fully cooked smoked sausage, diced
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4 garlic cloves, minced
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2 teaspoons sugar
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2 cans (28 ounces each) diced tomatoes, drained
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1/2 teaspoon salt
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1/2 teaspoon pepper
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1/4 teaspoon hot pepper sauce
Directions
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1.
Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour.
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2.
Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender.
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3.
Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving.
Nutrition Facts
1 cup: 234 calories, 7g fat (3g saturated fat), 18mg cholesterol, 849mg sodium, 31g carbohydrate (7g sugars, 9g fiber), 13g protein.
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