Autumn Mixed Bean Soup With Sausage

1 tablespoon olive oil
1 tablespoon butter
1 medium sweet or yellow onion, diced
2 cloves garlic, minced
2 small carrots, diced
1 red or yellow bell pepper, diced
2 ribs celery, diced
4 links chicken apple sausage or other flavorful sausage
1/2 cup baby lima beans
1/2 teaspoon salt
1/8 teaspoon fresh ground pepper
1/2 teaspoon dried leaf basil
4 cups chicken broth
1 can (15 ounces) Great Northern beans, drained and rinsed
1 can (15 ounces) navy beans, drained and rinsed
1 can (15 ounces) small red beans, drained and rinsed
1 tablespoon fresh chopped parsley

Heat the olive oil and butter in a large saucepan or Dutch oven over medium-low heat. Sauté the onion and garlic for 3 minutes, or until just tender. Add carrots, bell pepper, celery, and sausage; cook for 2 more minutes.

If sausage is fatty, drain off excess fat. Add lima beans, salt, pepper, basil, and chicken broth. Bring to a boil over medium-high heat; reduce heat to low, cover, and simmer for 30 minutes. Add drained and rinsed beans; simmer uncovered for 10 minutes longer. Stir in parsley and spoon into serving dishes. Serve with cornbread or crusty yeast bread or rolls. Serves 8.

Close Window      Print This Page