Navy Bean and Sausage Soup

This is another version of that made-for-each-other combination of pork and beans. A lasting marriage succeeds with variety!

• 1/2 pound dried navy beans
• 1/4 cup extra-virgin olive oil
• 1 onion, chopped
• 3 garlic cloves, chopped
• 3 celery stalks, thickly sliced
• 1 turnip, diced
• 1 small bay leaf
• 1/4 teaspoon allspice
• 1/4 to 1/2 teaspoon red pepper flakes, to taste
• 6 cups chicken broth
• 4 Italian sausages
• Salt to taste
• Freshly milled black pepper
• 1/3 cup fresh parsley, minced

METHOD

Pick through beans to remove any stones.  Rinse and put in large pot covered with ample amount of cold water.  Beans will absorb up to 3 times their weight in water to double, even triple.  Soak overnight. When ready to cook, drain and rinse under cool water. Set aside.

Heat oil in a soup kettle, and stir in onion.  Cook over medium-low heat until the onion is soft, but not translucent, about 5 minutes. Increase heat to medium, add garlic and celery and cook for 2 minutes, stirring. Toss in bay leaf. Stir in the allspice, red pepper flakes, broth, and navy beans. Bring to a boil.  When boiling reduce heat so water is at a rolling simmer.  Cook for 10 minutes, skimming occasionally. 

Cover, reduce heat to maintain just at the simmering point.  Cook for 1 1/2 hours, or until beans are quite tender. Discard bay leaf which can cut the tongue if bitten.

While soup is bubbling, cook sausages 10 minutes on each side to brown, but not burn.  Remove to paper towels to drain any excess fat.  Slice into thin rounds. Add to soup and continue to cook 5 minutes more to blend the flavors. Season with salt and freshly-milled pepper to taste. Garnish with parsley.

Serves: 4 - 6

Contributor: Junior Trimmer

 

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