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Spanish Style White Bean and Sausage Soup

SUBMITTED BY: PIPPYMOE PHOTO BY: chibi chef

"Andouille sausage and kale are great additions to this white bean soup. This soups flavor is blended perfectly. It is a real taste bud pleaser."
RECIPE RATING:
The reviewer gave this recipe 14 stars. This recipe average a 4.4 star rating.
Read Reviews (10)
PREP TIME  10 Min
COOK TIME  2 Hrs 15 Min
READY IN  2 Hrs 25 Min

SERVINGS

 (Help)
    
Servings
 

INGREDIENTS (Nutrition)

  • 3 andouille sausage links
  • 8 1/2 cups chicken stock
  • 8 ounces dry great Northern beans
  • 1 bay leaf
  • 1 pinch crushed saffron threads
  • 2 tablespoons olive oil
  • 1 onion, finely chopped
  • 4 cloves garlic, minced
  • 1 red bell pepper, finely chopped
  • 1 tablespoon sweet paprika
  • 12 ounces kale, stems removed and leaves coarsely chopped

DIRECTIONS

  1. Bring 2 cups of water to a boil in a large skillet. Add sausages, and cook over medium heat for 7 minutes on each side. Remove from the pan, dice, and set aside.
  2. In a large pot, combine the chicken stock and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially covered, for 2 hours. Discard bay leaf. Remove 1/2 cup of the stock to a small bowl. Stir in saffron, and set aside to soak.
  3. Heat the oil in a large skillet over medium-high heat. Add the sausage, and brown for about 5 minutes. Remove from the pan, and reduce the heat to low. Add the onion, and cook for about 5 minutes, then stir in the garlic and cook for another minute. Mix in the red bell pepper and paprika. Cook for a few minutes before adding the mixture to the soup pot along with the sausage.
  4. Bring the soup to a low boil, and stir in the kale. Simmer for 10 minutes, until kale is tender. Serve hot.
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REVIEWS

The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2005 by I Love to Eat
This is a very pretty soup. Easy to make. I would start by boiling the beans and wait till... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 6, 2008 by GINAH1
Mine turned out more like a stew, but it was really good! I used navy beans instead of... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2007 by SIRELROKA
I ended up changing the recipe at little due to what I had on hand. I substituted green bell... MORE
The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Dec. 9, 2007 by HONEYROSE
I just made this soup and it is definaley a keeper. I did make a few changes however. I used... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2008 by Caroline C
I cut back on the chicken stock as I wanted this to be more stew-like. The only other changes... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 13, 2008 by chibi chef
This was good, but I didn't want to spend 2.5 hours making this so I used fully cooked chicken... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Mar. 27, 2008 by wisweetp
Leave out the saffron, add fire-roasted tomatoes, use smoked paprika, and roasted red peppers,... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 6, 2008 by sublimecook33
This has good meaning behind it. Very good tasting ingredients here. However there is not... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Oct. 31, 2007 by Kiss_the_Cook
This soup was so hearty and filling. It was good, but had enough of a strange taste that I... MORE