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Bean Sausage Soup

1 lb. pinto or black beans (dried beans), rinsed, drained and soaked overnight in 4 cups of water
3 1/2 c. more water
2 ribs chopped celery, including leaves
2 med. onions, chopped
3 cloves garlic, minced
1 sm. hot red pepper
2 tsp. salt
1 tsp. coriander
1/4 tsp. cloves (ground)
Sour cream
1 1/2 lbs. Polish sausage, cut into 1 inch pieces (I peel mine)


In a heavy pot, combine beans and their soaking liquid with 3 more cups of water and remaining ingredients, except sausage and sour cream. Cover and place in the center of cold oven, setting the temperature at 375 degrees. Bake, stirring once or twice, until beans are tender, about 2 1/2 hours. Mash beans slightly, stir in sausage and up to 1/2 cup water if soup seems too thick. Bake covered, about an hour longer. Taste and add salt, if necessary. Serve with a dollop of sour cream.


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