Weekend Herb Blogging is back at founder Kalyn’s Kitchen this week.
I have, and still am learning so much from participating in WHB.
I try to read every entry as my contrary computer allows.
This week I want to share my favorite soup and feel it is fitting because of parsley.
The taste of this soup reminds me of bean and bacon, but using the lower fat
turkey smoked sausages in place of bacon makes it more diet friendly.
After it is cooked you could process a couple of ladles in a blender if you wanted a thicker broth.
You could also brown the sausage in a little oil before proceeding if you don’t mind added calories.
Flat leaf parsley works and tastes best, but the store I shopped at sometimes only carries
curly this time of year…. Just to annoy me I am sure.
Na Na store…. I cook in spite of you.
Smoked Sausage and White Bean Soup
1 1/2 C dry Great Northern beans, sorted and pre-soaked
5 C chicken stock
2 large onion, chopped
2 carrots, diced
1/2 one green bell pepper, diced
1/2 pound smoked turkey sausage link ,chopped
1 clove garlic, minced
1 pint canned tomatoes with liquid
2 teaspoons salt ( or to taste)
hot sauce to taste
pepper to taste
1/4 C chopped fresh parsley
Place all ingredients, but the parsley, in a large soup kettle and bring to a boil. Reduce heat and simmer
on medium heat until the beans are cooked through adding water if needed ( about 2 1/2 hours to 3 ).
Add the parsley right before serving.