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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Super easy soup that's great on cold days. Tastes like you had to cook all day! Ingredients:
1 tablespoon olive oil |
1 tablespoon butter |
2 lbs smoked sausage, sliced or diced |
1 medium onion, diced |
2 cloves garlic, minced |
2 carrots, diced |
1 bell pepper, diced |
2 ribs celery, diced |
1 tablespoon chopped parsley |
3 cans prepared chicken broth |
1 can lima beans, drained and rinsed |
1 can navy beans, drained and rinsed |
1 can red kidney beans, drained and rinsed |
salt and black pepper to taste |
Directions:
1. Heat the olive oil and butter in a large Dutch oven over medium-low heat.
2. Add sausage too pot and cook until sausage reaches temperature and begins to sizzle.
3. Add parsley, carrots, bell pepper, celery, onion and garlic.
4. Season the pot with salt and black pepper.
5. Sauté until the veggies are tender.
6. Add chicken broth. Increase heat to medium high and bring to a boil.
7. Add beans, reduce heat to low, cover, and simmer for 20-30 minutes.
8. Re-season with salt and black pepper as necessary. Serve with cornbread or garlic toast.
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