Recipe Background
Country Sausage Soup might have backcountry origins, but it's ready for a trip to the big city! It can certainly stand up to fancy, modern soups with its savory, deep flavor! Succulent sausage gives this soup a savory, delicious foundation, and then fragrant thyme, chicken broth, and rich, bright tomatoes build upon the flavor. With some creamy beans to amp up the satisfaction, Country Sausage Soup is a welcoming soup indeed!
Country Sausage Soup might have backcountry origins, but it's ready for a trip to the big city! It can certainly stand up to fancy, modern soups with its savory, deep flavor! Succulent sausage gives this soup a savory, delicious foundation, and then fragrant thyme, chicken broth, and rich, bright tomatoes build upon the flavor. With some creamy beans to amp up the satisfaction, Country Sausage Soup is a welcoming soup indeed!
Ingredients
- 3/4 pound bulk sausage
- 1 (14.5-ounce) can diced tomatoes
- 1 (14.5-ounce) can chicken broth
- 1 teaspoon dried thyme
- 3/4 teaspoon dried rosemary crushed
- 1/4 teaspoon black pepper
- 1 (15.5-ounce) can great northern beans rinsed and drained
- 1 (15-ounce) can garbanzo beans rinsed and drained
- fresh thyme leaves optional, to taste, for garnish
Directions
- In a large saucepan over medium heat, add the sausage and cook, while crumbling, until it is no longer pink, about 5-8 minutes.
- Drain the excess fat from the saucepan.
- Add the tomatoes and their juices, the chicken broth, the dried thyme, the rosemary, and the black pepper to the sausage and stir to combine.
- Bring the soup mixture to a boil.
- Add the great northern beans and the garbanzo beans to the soup mixture and stir to combine.
- Cook until the beans are heated through, about 5 minutes.
- Serve garnished with the fresh thyme leaves.
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