ALL Class, Lou Master, Monday March 24, 2014
Italian Sausage Bean Soup
Healthy Cooking / Taste of Home – Dec-Jan 2012
Ingr...
Upcoming SlideShare
Loading in...5
×

Italian sausage bean soup

60

Published on

Published in: Entertainment & Humor
0 Comments
0 Likes
Statistics
Notes
  • Be the first to comment

  • Be the first to like this

No Downloads
Views
Total Views
60
On Slideshare
0
From Embeds
0
Number of Embeds
0
Actions
Shares
0
Downloads
1
Comments
0
Likes
0
Embeds 0
No embeds

No notes for slide

Transcript of "Italian sausage bean soup"

  1. 1. ALL Class, Lou Master, Monday March 24, 2014 Italian Sausage Bean Soup Healthy Cooking / Taste of Home – Dec-Jan 2012 Ingredients 1 pound bulk Italian sausage 1 medium onion, finely chopped 3 garlic cloves, sliced 2 – 32oz boxes reduced-sodium chicken broth 2 cans (15 ounces each) pinto beans, rinsed and drained 1 can(14-1/2 ounces) diced tomatoes, undrained 1 can (15oz) tomato sauce 1 can (6oz) tomato paste 1/2 cup medium pearl barley 1 large carrot, sliced 1 celery rib, sliced 1 teaspoon minced fresh sage ( or substitute any favorite seasonings) 1/2 teaspoon minced fresh rosemary or 1/8 teaspoon dried rosemary, crushed 6 cups chopped fresh kale Directions In a Dutch oven, cook sausage and onion over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the broth, beans, tomatoes, tomato sauce, tomato paste, barley, carrot, celery, sage and rosemary. Bring to a boil. Reduce heat; cover and simmer for 45 minutes. Stir in kale; return to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender and kale is wilted. Yield: 8 servings (3 quarts). Nutrition Facts: 1-1/2 cups equals 339 calories, 9 g fat (3 g saturated fat), 23 mg cholesterol, 1,100 mg sodium, 48 g carbohydrate, 11 g fiber, 19 g protein.

×