Tomato Bean Soup
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
Total TimePrep: 15 min + standing Cook: 2 hr 15 min.
Makes12-14 servings (3-1/2 quarts)
- 1 pound dried great northern beans
- 4 cups chicken broth
- 2 cups water
- 2 bay leaves
- 7 bacon strips, diced
- 3 cups thinly sliced onion
- 2 cups thinly sliced celery
- 2 large carrots, thinly sliced
- 1/2 pound Johnsonville® Fully Cooked Smoked Sausage Rope, diced
- 4 garlic cloves, minced
- 2 teaspoons sugar
- 2 cans (28 ounces each) diced tomatoes, drained
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 1/4 teaspoon hot pepper sauce
- 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.
- 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.
- 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.
Originally published as Tomato Bean Soup in Crafting Traditions March/April 1998
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