Sunday, 18 December 2011


Fall weather is here and soup is calling!! I've been wanting to make this soup for a long time and finally got around to it the other day. I don't handle salt well and therefore, don't buy soups from the supermarket. I wanted to make a flavorful soup that tasted great, without all the salt. It was a success! I hope you enjoy this yummy soup. What I also love about it is that you can throw it all in the crock pot and when you get home, soups on!

Here's all you'll need. Aidell's sausage is the one I always use. It's my favorite!

Here's the beans, soaking away.

Dice all the veggies, and the sausage too.

Heat olive oil and saute veggies for 5 minutes or so.

Add the sausage

Add the wine. Mmmm, love that smell! Cook for a couple minutes.

Put the beans in the pot, add the spices.

Add everything from the saute pan and stir it up!

Add the chicken stock and stir. Now you're ready to get cookin'! S-L-O-W-L-Y

Crock pot, on low, 6 hours. Could probably do 3 or so on high, I just had all day, so I let it go low and slow.

Here's the finished product. You can add more salt and pepper from here if you like. I didn't think it needed anything though. ENJOY!!!

Chicken Apple Sausage White Bean Soup

Whorton 2011

Print version


4 cups dry white beans (soaked at least 6 hours and
picked through)

1 T butter

1 T olive oil

3 carrots

2 stacks celery

1 whole yellow onion

3 cloves of garlic

2 lbs chicken apple sausage

3/4 cup white wine

1 tsp sage

1 1/2 tsp oregano

1 tsp basil

2 tsp Thyme

2 bay leaves

8 cups chicken stock

1 14.5 oz can diced tomatoes (drained)

salt and pepper to taste


Chop all vegetables and set aside. Heat olive oil and
butter in a skillet. Saute vegetables until soft, about 5 minutes. Dice sausage
while vegetable are cooking. Then toss in when they are soft. Add the wine and
cook for a minute or two.

Transfer to stock pot and add chicken stock, beans,
diced tomatoes and seasonings.

Simmer for 5-6 hours or until beans are to desired
consistency. Serve or allow to cool and reheat later.

No comments:

Post a Comment