Navy Bean Soup With Italian Sausage (convertible to vegetarian or vegan)

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To convert this recipe to vegetarian or vegan replace chicken broth with vegetable broth and instead of the sausage, add some garlic, fennel and olive oil into the mix.

1 1Lb. bag of dry navy beans
4 cups chicken broth
5 cups water (it will boil down about 1 cup)
3 bay leaves
1 large onion, chopped
3 medium carrots, chopped into coins
1 Lb. sweet Italian sausage with fennel, cases removed and cut into small pieces
salt and pepper to taste

1. Soak navy beans overnight. Rinse and put in large pot
2. Brown the sausage in a saute pan, do not throw out the rendered oil
3. Put all ingredients in the large pot (including the rendered sausage oil) and bring to a boil. Then simmer until all beans and vegetables are tender, about 45 minutes. (add extra water if needed)
4. Remove basil leaves and serve

Wine served: 2010 Beringer, Knights Valley Cabernet Sauvignon

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6 thoughts on “Navy Bean Soup With Italian Sausage (convertible to vegetarian or vegan)

  1. Absolutely! There is so much flavor in this soup and really, it’s almost effortless. The beans add a bit of starch to the broth and firm it up nicely. This would be perfect after a day of skiing, skating or sledding.

  2. I love Italian sausage in a soup. I make one a little like this with cabbage in it. I’ll bet the carrots add a nice sweetness that would combine beautifully with the sausage.

  3. It is very yummy! This is a soup that, if you’re having a large group of people over, would take the pressure off the cook. Very easy. A big pot of bean soup, couple of loaves of bread, a few bottles of wine and everybody’s happy! Enjoy!

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