15 Bean Soup with New York Sausage

Ingredients

  • 1 lb. 15 Bean Mix (soaked for 12 hours in water [2-3 parts of water to 1 part beans])
  • ¼ cup Light Olive Oil
  • 1 lb. Bulk New York Style Italian Sausage
  • 2/3 cup Diced Onions
  • 2/3 cup Diced Celery
  • 2/3 cup Diced Carrots
  • 1 tablespoon Crushed Garlic
  • 1 tablespoon Shallots (chopped small)
  • ¼ teaspoon Thyme
  • 1 tablespoon Balsamic Vinegar
  • 2 tablespoons Red Wine
  • 1 teaspoon Worcestershire Sauce
  • ½ teaspoon Tabasco
  • ¼ teaspoon Black Pepper
  • ½ teaspoon Salt
  • 1 cup Tomatoes (crushed tomato in purée)
  • 1 quart Chicken Stock

Procedure

  • In an 11-quart soup pot with lid, preheat olive oil and lightly brown sausage, add onion, celery and carrots and cook for 3-5 minutes.

  • Add garlic, shallots, salt, pepper and thyme; cook for 3-5 minutes.

  • Glaze with wine and vinegar.

  • Add the Tabasco and Worcestershire and reduce.

  • Add chicken stock, tomatoes and drained beans.

  • Bring to a low boil for ½ hour. Turn down and simmer with cover for 1 hour, but keep stirring every 10-15 minutes.

  • Makes 6-8 servings.

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