Here is a delightfully delicious recipe for White Bean Soup. These white beans turn out just perfect in the crock pot. When I cook something in my crock pot I always spray the interior of the pot with vegetable cooking spray to make clean up easy.
I always serve a loaf of French bread that I have heated in the oven until it is hot. I cut up the French bread in small pieces before I serve it with the beans. I usually serve my beans in individual bowls and I garnish the top of each bowl of soup with a sprig of fresh parsley.
Ingredients Needed For Your Delicious White Bean Soup
1. 1 lb dried navy beans, rinsed, checked for stones and dirt.
2. 1 tablespoon olive oil.
3. 1 lb smoked pork sausage, sliced into 1/2-inch pieces.
4. 2 cups diced onions.
5. 1 1/2 tablespoons minced garlic.
6. 2 bay leaves.
7. 2 sprigs fresh thyme.
8. 8 cups chicken stock.
9. 3 cups water.
10. 2 teaspoons ground sea salt.
11. 1 1/2 teaspoons fresh ground black pepper.
12. 1/2 teaspoon ground cayenne pepper.
13. 1 loaf crusty bread, to serve with the beans.
14. Fresh parsley for garnish.
Instructions For Putting Your White Bean Soup Together
1. Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
2. In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
3. Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.) Remove the bay leaves at this time.
4. Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
5. Ladle the soup into bowls. Serve hot, with crusty bread slices. Garnish the top of each bowl of white beans with sprigs of parsley.
I think the little bit of cayenne pepper gives the white bean soup a wonderful flavor. If you think it would leave your white beans too spicy leave it out. I think it gives the white beans a lot of wonderful flavor.
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