MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Italian Sausage Bean Soup
Categories: Pork, Vegetables, Poultry, Beans, Herbs
Yield: 8 servings
1 lb Italian sausage
1 md Onion; fine chopped
3 cl Garlic; sliced
58 oz Chicken broth
30 oz (2 cans) pinto beans; rinsed
- drained
14 1/2 oz Can diced tomatoes;
- undrained
1 c Medium pearl barley
1 lg Carrot; sliced
1 Celery rib; sliced
1 ts Minced fresh sage
1/2 ts Minced fresh rosemary
+=OR=+
1/8 ts Dried rosemary; crushed
6 c Chopped fresh kale
In a Dutch oven, cook and stir sausage and onion over
medium heat until meat is no longer pink, 6-7 minutes.
Add garlic; cook 1 minute longer. Drain.
Stir in the broth, beans, tomatoes, barley, carrot,
celery, sage and rosemary. Bring to a boil. Reduce heat;
cover and simmer for 45 minutes.
Stir in kale; return to a boil. Reduce heat; cover and
simmer for 25-30 minutes or until vegetables are tender.
Glenna Reimer, Gig Harbor, Washington
Makes: 8 servings (3 quarts)
RECIPE FROM: https://www.tasteofhome.com
Uncle Dirty Dave's Archives
MMMMM
... Why does old age always catch up with you but never passes you by?
--- MultiMail/Win v0.52
* Origin: SouthEast Star Mail HUB - SESTAR (1:3634/12)
|
