Italian Sausage and Bean Soup
Note: Adapted from Peter Christian's Recipes, Shirley Edes and Julia Philipson. This cook used only 2 sausages and added tofu for a low-cholesterol version. The editor used freshly cooked dry yellow eye beans instead of shell or fava beans and will try turkey kielbasa next time. See also Mom's Recipes.
4 hot Italian sausages
4 sweet Italian sausages
1 can beans
For the vegetables:
2 cloves garlic, minced
1 medium onion, chopped
1/2 green pepper, chopped
1 stalk celery, chopped
For the soup base:
1 qt beef stock (bouillon cubes are good substitute)
1 lb can whole tomatoes
For the seasonings:
2 T parsley
2 T basil
1 T oregano
1/2 t thyme
1. Cook sausages in a heavy pot till done, then remove and pour off all but 2-3 T
drippings.
2. Saute vegetables in drippings.
3. Slice sausages and return to pan.
4. Add liquids and simmer about 20 minutes.
5. Add seasonings and simmer another 20.