| Holiday Gathering CRANBERRY BEAN Soup Ingredients: Cranberry Beans, Mixed Beans, Vegetables and Spices; Gluten-free Additions: 8 C. Chicken Broth or Vegetable Broth 2 T. Olive Oil 1 Large Purple Onion, chopped 1 lb. Turkey Sausage* cut up or crumbled 1 10 oz. Box Frozen Spinach Cooking Directions: Preparing the Beans: Rinse, drain, and pick over beans. Place beans in a bowl, cover with plenty of water and allow to soak for 2 hours at room temperature. Drain beans, place in 4 qt. pot with 2 qts. fresh water, bring to a boil, lower heat and simmer for 1 hour covered. Turn off heat and let stand till ready to use. While Beans are simmering: In a 4 qt. soup pot, sauté onion in oil about 5 minutes over medium heat. Add sausage and continue cooking 5 minutes. Stir in contents of seasoning packet. Add broth and drained beans. Bring to a boil, reduce heat and simmer 1 hour covered. Add spinach, simmer gently 15 minutes, stirring occasionally. Inventive Soup Variations: Option 1: Turkey and chicken sausages are becoming widely available in intriguing flavors. We tried a delightfully spicy chicken sausage with sun dried tomatoes and basil as well as turkey breakfast sausage. Option 2: We also recommend: Andouille, Kielbasa and many specialty varieties of chicken sausage links. NOTE:Breakfast turkey sausage does not seem to enhance the texture or flavor of the basic soup. Be sure to add the spinach just before serving, do not prepare soup ahead and freeze with the spinach. Serves: 8 Preparation Time: 30 minutes Cooking Time: 2 hours Gluten Free Item |
