![\"\"](\"https:\/\/www.azuse.cloud\/wp-content\/uploads\/2018\/11\/DSCN3814-300x225.jpg\")
<\/p>\n<\/p>\n
<\/p>\n
Sausage & White Bean Stew<\/strong><\/p>\n Ingredients:<\/strong><\/p>\n 2 Tbsp olive oil<\/p>\n 1 14 ounce package of cooked smoked sausage, cut in \u00bd inch slices<\/p>\n 2 cups of chopped onions<\/p>\n \u00bd cup of chopped celery<\/p>\n \u00bd cup of chopped carrots<\/p>\n 3 cloves of garlic, minced<\/p>\n \u00bc teaspoon of dried thyme, crushed<\/p>\n 3 fifteen ounce cans of Great Northern or cannellini beans \u2013 your choice, or use both, but drain and rinse before adding to the pot<\/p>\n 4 14.5 ounce cans of reduced sodium chicken both<\/p>\n 1 14.5 ounce can of whole peeled tomatoes \u2013 UNDRAINED \u2013 cut up<\/p>\n Optional: a 1 pound bunch of kale, washed, stemmed and chopped (8 cups)<\/p>\n Note: kale contains oxalic acid, so take that into account if you decide to use it.<\/p>\n Salt and black pepper<\/p>\n Directions:<\/strong><\/p>\n 1 \u2013 In a 5 to 6 quart Dutch oven, heat oil over medium high heat. Add sausage, cook 6 minutes or until browned, stirring occasionally. Remove sausage from the Dutch oven with a slotted spoon.<\/p>\n 2 \u2013 Add the next five ingredients (through thyme) to the Dutch oven. Cook 8 minutes, or until the vegetables are tender but not browned, stirring occasionally.<\/p>\n 3 \u2013 Stire in the cooked sasauge, beans, broth and tomatoes. Bring to boiling. Reduce heat, simmer covered for 30 minutes, stirring occasionally. Stir in the kale. Season to taste with salt and pepper .<\/p>\n Should provide 8 servings of 1 & 2\/3 cups each.<\/p>\n Also, make some cornbread, corn muffins or corn cakes to go with this, with butter and many some wild honey.<\/p>\n Now if this doesn’t make your tummy happy, nothing will. I’ve made this pot of soup many times and the only thing I ever leave out is the kale, because it contains oxalic acid with can mess up your kidneys. You could throw in celery leaves instead, or coarsely chop some cabbage and throw that in, if you prefer.<\/p>\n This is also a good recipe for someone who has to restrict salt and use a salt substitute instead. In addition, you can soak a pound of mixed dry beans overnight and use them instead of the more expensive canned beans. Cut up the canned tomatoes to make them stretch further.<\/p>\n","protected":false},"excerpt":{"rendered":"