Wednesday, June 27, 2012

Easy Navy Bean Soup

My husband had back surgery, and we're home from the hospital.  I decided to make soup last night, and experimented with an easy navy bean soup.  This is my first attempt, but he was pretty pleased with it, and I enjoyed it quite a bit as well.

Easy Navy Bean Soup

32 oz navy beans (2 packages)
2 pounds sausage, sliced
6 cups chicken broth
3 cups tomato broth
2 1/2 cups water
Celery, fresh or dried (I use dried because my husband hates fresh celery, and I use about 2 tablespoons)
Carrots, shredded (I use one package of the pre-shredded carrots at the grocery store)
Parsley (2 tablespoons)
Salt, pepper, onion powder and garlic powder to taste

Soak your beans overnight or as directed on the package.  When ready to cook, make sure they are rinsed and drained.  Add all ingredients to your large soup pot, except for the sausage.  When you boil sausage for long periods of time, it gets rubbery and loses its flavor.  Bring contents of pot to a boil and simmer for about an hour and a half.  Add sausage and heat through.  For a thicker soup, you can puree your beans once they are soft, and return them to your pot.

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