Sausage, Potato & Bean Soup

Barry’s been on KP duty the last couple of weeks as I had finger surgery and had to avoid water on my left hand. He’s been cooking up some of our favorites and a few new ones including this hearty sausage soup. 

Sausage, Potato & Bean  Soup   Serves 6

1 to 2  tablespoons olive oil

1 (14 ounce) package of smoked sausage, sliced into bite-size circles 

1 large onion, diced

1 teaspoon Italian seasoning

Pinch or two black pepper

½ teaspoon ground white pepper

4 cloves garlic, pressed through garlic press

3 small russet potatoes, peeled and diced (about ½” cubes)

6 cups chicken broth

2 (15 ounce) cans cannellini beans, undrained

2 cups roughly chopped hearty green such as spinach or kale (he used spinach) 

1 tablespoon chopped parsley

1. Heat oil in a  large soup pot over medium-high heat; then  add in the slices of beef smoked sausage. Sear the slices for a few minutes until fairly browned, flipping them as needed.
2. Add the diced onion to the pot, along with the Italian seasoning, black pepper and white pepper: sauté with the sausage until softened and golden; then, stir in the garlic and sauté just until fragrant.
3. Add in the diced potatoes and stir to combine, followed by the chicken broth. Cover the pot with the lid askew, and allow the soup to simmer, gently, for about 12 minutes.
4. After 12 minutes, add in the beans and greens, stir to combine, and allow the soup to simmer for about 10 minutes more, or just until the diced potatoes are tender.
5. Add the parsley.

No soaking required for Crock Pot Red Beans and Rice

 

     Give beans a 10 minute precook, then add to the slow cooker, then sit back and relax! I wasn't sure this would really work, but check out the photos below! 

     The recipe below makes a really big batch; I cut it in half for the two of us and even at that we have leftovers for at least one or two more meals.

  

Safety Note: If you are cooking kidney beans, boil them for 10 minutes before cooking. This neutralizes a toxin called phytohemagglutinin  that can cause acute digestive distress and can cause toxic results. This is also suggested for other types of dry beans, too. 

Crock Pot Red Beans and Rice

1 pound red beans

7 cups water

21 oz. chicken broth

3 bay leaves

1 teaspoon dried thyme

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped or minced

1 to 2 teaspoons+ Creole Seasoning – depending on level of spiciness preferred

2 tablespoons tomato paste
1 ½ lbs. precooked, smoked sausage, cut into slices 

Cornstarch slurry – about 1 ½ to 2 tablespoons of cornstarch mixed with a little cold water to make a paste

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Hot cooked rice – I used long grain white rice and cooked it according to pkg. directions

1. Rinse beans thoroughly. Add beans, water, and chicken broth to stovetop pot or pan; bring to a boil and cook 10 minutes. Then transfer mixture to slow cooker.
   
   
   
   
2. Add remaining ingredients, except smoked sausage, cornstarch slurry and rice, to the crock pot. 
3. Turn the crock pot on high for 7 hours. During the last 2 or 3 hours of cooking time, add the smoked sausage; during last hour of cooking add the cornstarch slurry to thicken the mixture.
   
4. Pour red beans over prepared rice and serve.

   

   I garnished the dish with a chopped parsley.

Recipe without photos . . .

Crock Pot Red Beans and Rice

1 pound red beans

7 cups water

21 oz. chicken broth

3 bay leaves

1 teaspoon dried thyme

1 green bell pepper, chopped

1 medium onion, chopped

3 celery stalks, chopped

3 garlic cloves, chopped or minced

1 to 2 teaspoons+ Creole Seasoning – depending on level of spiciness preferred

2 tablespoons tomato paste
1 ½ lbs. precooked, smoked sausage, cut into slices

Cornstarch slurry – about 1 ½ to 2 tablespoons of cornstarch mixed with a little cold water to make a paste

-----

Hot cooked rice – I used long grain white rice and cooked it according to pkg. directions

1. Rinse beans thoroughly. Add beans, water, and chicken broth to stovetop pot or pan; bring to a boil and cook 10 minutes. Then transfer mixture to slow cooker.
2. Add remaining ingredients, except smoked sausage, cornstarch slurry and rice, to the crock pot. 
3. Turn the crock pot on high for 7 hours. During the last 2 or 3 hours of cooking time, add the smoked sausage; during last hour of cooking add the cornstarch slurry to thicken the mixture.
4. Pour red beans over prepared rice and serve.