• Navy Bean Soup With Sausage And Spinach

    From Bencollver@VERT/EOTLBBS to All on Sunday, December 10, 2023 14:09:35
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Navy Bean Soup With Sausage And Spinach
    Categories: Soups
    Yield: 8 Servings

    1 tb Olive oil
    14 oz Smoked sausage
    1 md Onion
    2 cl Garlic
    1/2 lb Carrots; (about 3)
    3 Celery ribs
    1 lb Dry navy beans; (2 c)
    1 Whole bay leaf
    1 ts Dried thyme
    1/2 ts Dried rosemary
    Freshly cracked pepper; to
    8 c Water
    3 c Fresh baby spinach
    1/2 tb Salt
    1 ts Spple cider vinegar

    Prep time: 15 minutes
    Cook time: 2 hours 30 minutes
    Total time: 2 hours 45 minutes

    The night before, sort through the beans to remove any stones or
    debris. Place the beans in a bowl and cover them with cool water.
    Allow the beans to soak in the refrigerator over night.

    Slice the sausage in to medallions and add them to a large soup pot
    along with one tablespoon of olive oil. Saute the sausage over medium
    heat until it is nicely browned (about five minutes). Drain off the
    excess fat.

    While the sausage is browning, dice the onion, carrot, and celery into
    small pieces. Mince the garlic. Add the onion, carrots, celery, and
    garlic to the soup pot after the sausage fat has been drained off.
    Saute for about five minutes more. The moisture released by the
    vegetables will dissolve any browned bits off of the bottom of the

    Drain the soaked beans and give them a good rinse with fresh water.
    Add the rinsed beans to the pot along with the bay leaf, thyme,
    rosemary, some freshly cracked pepper, and 8 cups of water. Stir
    everything to combine. Turn the heat up to high and allow the soup to
    come up to a full boil.

    Once it reaches a full boil, turn the heat down to medium-low and
    allow the soup to gently boil for two hours, with the lid in place.
    You want the beans to go past the point of tenderness to the point
    where they are falling apart. Stir the pot occasionally.

    After gently boiling for a couple of hours, use a large wooden spoon
    to smash some of the beans against the side of the pot. This will
    help thicken the soup. Stir in the fresh spinach until wilted. Season
    the soup with salt. Start with just a 1/2 ts at a time and add more
    until it is to your desired saltiness (I used 1/2 tb total). Lastly,
    stir in the apple cider vinegar. Serve hot.

    Recipe by Beth Moncel

    Recipe FROM:

    Synchronet End Of The Line BBS - endofthelinebbs.com