BREAKFAST SAUSAGE AND WHITE BEAN SOUP

Breakfast Sausage and White Bean Soup image

Provided by Diane Atherton

Time 2h

Number Of Ingredients 10

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1 lb package dried navy beans
1 lb bulk sausage (you favorite breakfast or italian sausage) i used a hot sausage
1 dash(es) onion, chopped
4 clove garlic, minced
1 or 2 large carrots, chopped
1 tsp oregano, dried
1/4 small cabbage, chopped (you can use more if desired)
4 c chicken broth
salt and pepper to taste
1 (14.5-oz) can diced tomatoes, undrained

Steps:

1. Soak beans using directions on package. This is what I did: rinse beans, place in a 6 qt dutch oven and cover with 6 cups of water. Add salt. Over a medium heat bring to a boil, boil for 2 minutes. Remove from heat, cover and let them soak for 1 hour; drain.
2. SOUP: In skillet, brown sausage and onion; drian off excess grease.
3. Add beans, sausage, carrots, oregano and garlic to 6 qt dutch oven; cover with 4 cups chicken broth. Bring to boil over medium heat. Cover and reduce heat and simmer for 45 minutes to 1 hour. Check periodically and add a little water if necesary. Taste test and add salt and pepper to taste if desired.
4. Add tomatoes and chopped cabbage the last 15 to 20 minutes.
5. NOTE: Because I used salt in the soak and the sausage I used was salty, I only added a small amount of salt in the soup. Taste test and add seasonings to your taste.