Autumn Bean and Sausage Soup

Recipe

I cook this soup when the cold days and long evenings arrive in the fall. I make enough to keep it in the fridge for a few days to warm up the leftovers for lunch or dinner. It is budget-friendly, easy to make, and many ingredients are herbs and spices.

Ingredients:

  • 4 cups of bone broth, plant-based broth, or chicken broth

  • 2 cups kidney beans, cooked (I soak and cook my beans, but you can use canned*)

  • 1/2 pound turkey or chicken sausage

  • 1 15 ounce can of diced tomatoes

  • 1 tbsp tomato paste

  • 1 medium onion, chopped

  • 2 garlic cloves, crushed

  • 3 large carrots, chopped

  • 2 celery stalks, chopped

  • 1 tsp dried basil

  • 1 tsp died rosemary

  • 1/4 tsp crushed red pepper

  • 1/4 tsp dried sage

  • Salt and pepper to taste

  • 1 tbsp ghee or avocado oil

  • 2 tbsp Italian parsley, finely chopped

  • Shredded parmesan cheese (optional)

Method:

Heat a medium-size pot on medium heat, add ghee or oil. Saute sausages for a few minutes. Add onions, garlic, carrots, celery, rosemary, basil, sage, and crushed pepper. Cook for 10 minutes or until the vegetables begin to soften. Add broth and tomatoes into the pot with veggies and bring everything to a boil. Add beans and let it all simmer for 30 minutes. Turn off the stove and keep the pot covered for another 10 minutes. Season with salt and pepper. Serve hot with shredded Parmesan cheese and parsley on top.

Health facts:

·      Rich in minerals, vitamins, and antioxidants

·      High in fiber

·      Good source of protein

·      Low on glycemic index

·      GF

* If using canned beans, drained and rinsed them before adding to the pot with other ingredients.