Ross' 99 Cent Store “White Bean and Sausage” Soup
Here's a terrific recipe I compiled almost entirely from ingredients purchased from the 99 Cent Store. With the exception of the fresh herbs (which I grow) the entire recipe can be put together cheaply after just one visit to your local 99 cent store (if your lucky enough to have one)!Note: You can change the number of people served by placing your cursor over "Servings". The Ingredients will adjust to the new number of servings.
Servings 4 people
Ingredients
- 2 T “Palermo” Canola Oil Blend
- 1 pkg “Earl Campbell” Polish Sausage 12 oz
- 1 Sm/Med Onion chopped
- ½ Golden Bell Pepper chopped optional
- 2-3 Cloves “Global Farms” Peeled Garlic minced
- 1 can “S&W premium” White Beans 15 oz
- 1 can “Swanson” Chicken Broth 14.5 oz plus additional water
- ¾ cup “Bolthouse Farms” matchstick carrots
- 1 cup Cabbage chopped
- 1 Bay Leaf
- 1 4 ” sprig Rosemary
- Salt & pepper to taste.
Instructions
- In a 4 Qt. Saute pan....heat up the 2 T of the Palermo Oil.
- Cut the Earl Campbell Sausage into ½ inch slices. Add to the pan and brown on both sides. Remove from pan.
- In the remaining oil, saute the onion and peppers for 2-3 minutes over medium heat.
- Add the minced garlic and saute for 1 minute. Season the mixture with salt & pepper.
- Add the white beans, carrots and cabbage. Stir well.
- Add the chicken broth along with ½ to ¾ cans of water depending on how chunky you like your soup. Return the sausage to the pan.
- Add the bay leaf and rosemary. Turn down the heat to low and cover.
- Simmer on low for about 15 minutes till heated well. Season to taste with salt & pepper and serve immediately.
Notes
Tip: If you desire, you can thicken the soup by removing some of the white beans and smashing into a paste and returning it to the pot. Also...adding a heaping tablespoon of hummus also works great to thicken the soup.
