I like to have plenty of leftovers to eat for lunch or to freeze for another day. So if you want a smaller portion, halve the recipe. Serve with cornbread and honey butter.
2 smoked turkey sausages, cut into small pieces(Hillshire Farm)
2 onions diced
3 cloves of garlic minced
5 medium carrots, peeled and cut into pieces
2 cups of diced celery
3 quarts chicken stock
2 bay leaves
1 teaspoon dry thyme leaves
1/2 cup white wine
salt and pepper
8 15oz cans of white beans drained and rinsed
1/3 cup of corn starch
3 tablespoons olive oil
In a large stock pot heat the oil over medium high heat. Add the sausage and cook until browned. Add the onions, garlic, carrots, celery, bay leaves, thyme and cook until onions have softened. Add the chicken stock and 3 cans of the beans. Season with salt and pepper to taste and bring to a boil. Meanwhile puree the remaining beans in a food processor with 1 cup of water until smooth. Add the corn starch and process again until well blended. Pour the pureed beans into the soup. The soup will begin to thicken once it returns to a boil. If you want a thicker soup, add a few large spoonfuls of corn starch to a small glass of cold water and pour it into the soup.
No comments:
Post a Comment