Thursday, October 6, 2011

Chicken Sausage & White Bean Soup

With all of the crazy weather in Henderson lately, I thought soup sounded very yummy. So, with the rain beating on my window panes and lightning flashing across the sky I set to the task of creating something warm and delicious:
12 oz of Johnsonville chicken sausage, sliced
6 oz of frozen corn
15 oz can of white beans
4 cups of chicken broth
10 oz of condensed cream of potato soup
1 tsp salt
1 tsp pepper
1 tsp garlic powder
½ large white onion, peeled & diced
3 carrots, peeled & chunky chopped
3 red potatoes, peeled & chunky chopped
3 bay leaves
1 tsp oregano
1 tsp basil
½ tsp crushed red pepper
1.      In a large fry pan, over medium-high heat add: sausage, onions, carrots, & potatoes. Cook until carrots & potatoes are tender, about 10 minutes.
2.      Next add: white beans, corn & 1 ½ cups chicken broth. Bring to a simmer and cover for 10 minutes.
3.      After 5 minutes, remove lid and add all seasonings. Then recover for remaining 5 minutes.
4.      In a medium saucepan, on medium heat, add: soup & remaining 2 ½ cups of broth. Bring to a simmer, then reduce to low & cover for 5 minutes.
5.      Next, turn your Crock pot on low. Dump contents of both pans in.
6.      Cover and leave it for 3-4 hours or until ready to eat.
This is so warm and delicious! I would suggest serving with some fresh made bread. If the soup is too spicy then cut the amount of crushed red pepper in half. Either way, it is amazingly flavorful and great for a cold night under a warm blanket.

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