There’s 8 inches of snow on the ground and it’s cold and wet. Shoveling snow and scraping the car. Thanking the heavens for remote starters. Christmas time. No time. Shopping time. Thanking the heavens for Amazon.
These are some very good reasons to make some soup! Especially this recipe which is now one of my favorites. Not because its simple yet rich in flavor, its because its fast to make. When our bones are frozen and you need some sustenance asap, this will hit the spot. My two year old’s like it as well so it has the potential to be a family favorite!!
…actually anytime is a good time to make soup!!!!!
Mixed Bean Soup with Chicken Sausage and Celery
- 2 tablespoons extra-virgin olive oil
- 2 leeks, white and pale-green parts only, halved lengthwise, thinly sliced, and washed well (about 4 1/2 cups)
- Pinch of red-pepper flakes
- Coarse salt and freshly ground pepper
- 12 ounces chicken sausage, cut on the bias into 1/4-inch-thick slices (pick a hot flavor chicken sausage)
- 3 sprigs thyme
- 5 cups chicken broth
- 3 cans (about 15 ounces each) beans: black bean, canneloni & kidney, drained and rinsed
- 2 stalks celery, thinly sliced (about 1 cup), plus celery leaves, for garnish
- Heat oil in a large pot over medium-high heat. Add leeks and red-pepper flakes; season with salt and pepper. Cook until leeks are softened, about 6 minutes. Add sausage and thyme; cook until sausage is golden brown in places, about 5 minutes more.
- Add broth and beans; bring to a boil. Reduce heat and simmer, stirring occasionally, until beans are heated through and creamy, about 10 minutes. Add celery and cook until crisp-tender, about 2 minutes. Remove thyme; season with salt and pepper. Divide soup among 4 bowls and garnish with celery leaves.
- BOOM DONE