Sunday, November 15, 2009

Craft of the Week...Christy's Italian Bean and Sausage Soup

Okay, I know cooking isn't the kind of craft you are expecting in this feature, but it is really a craft of sorts. Anyway, my sister gave me this recipe and I just love it. It's perfect for a cool autumn day like today. And, it's so easy.

1 lb of mild sausage
1 small onion diced
1/2 cup celery diced
1 carrot diced
1 46 oz can of beef stock
1 28 oz can of diced tomato
1 15 oz can of lima beans
1 15 oz can of kidney beans
1 15 oz can of butter beans
1 tbsp Italian spice

Brown the sausage with the diced onion and Italian seasoning. Then put the meat mixture in a large stock pot. To get all the bits of sausage from your skillet, de-glaze using some of the beef stock. Pour that into the stock pot with the meat. Add the rest of the beef stock, the tomatoes, carrot, celery and kidney beans (drained). Simmer on low heat for 1 hr. Add the lima and butter beans (drained) about 1/2 hour before serving. They are delicate and will cook down to nothing if added too early. Salt and pepper to taste.
Serve with grated parmesan cheese and a crusty Italian bread. So yummy!

1 comment:

Laura Trevey said...

MMmmmm ... I might have to try this!



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