Ingredients
- 1 pound dried navy beans, rinsed
- 1 tablespoon olive oil
- 1 pound smoked pork sausage, sliced into 1/2-inch pieces
- 2 cups chopped onions
- 1 1/2 tablespoons minced garlic
- 2 bay leaves
- 2 sprigs fresh thyme
- 8 cups chicken stock
- 3 cups water
- 2 teaspoons salt
- 1 1/2 teaspoons freshly ground black pepper
- 1/2 teaspoon ground cayenne pepper
- Loaf of crusty bread, for garnish
Directions
Soak beans in cold water to cover, overnight (8 to12 hours). Drain beans and rinse well.
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the sausage and saute for 5 to 6 minutes, or until browned. Remove the sausage from the skillet and reserve. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, an additional minute.
Add the browned sausage back to the stockpot. Stir in the beans, bay leaves, and thyme. Add the chicken stock, water, salt, pepper, and cayenne. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 2 1/2 to 3 hours, stirring occasionally. Skim off any fat, as necessary, if desired. (The cook time may vary depending on the beans, but they should be tender and falling apart when finished.)
Adjust seasonings with salt and pepper, if needed. Using a potato masher or the flat side of a spoon, gently mash the beans against the bottom and sides of the stockpot, leaving some of the beans whole and some mashed. Continue to simmer the soup for 30 minutes, uncovered, or until desired consistency.
Ladle the soup into bowls. Serve hot, with crusty bread slices.
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By BlossomThyme
Millersville, MD
on December 03, 2011
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I just finished cooking this delicious navy bean soup. I made my homemade turkey stock, which I make from bones I roasted for 1 hr 40 minutes, then simmered for 3 hours (with all the usual aromatics and miropoix the day before-- I also threw in a cornish hen to round out the flavor of the stock. The result was a rich, dark, gelatinous stock with a cream on top. Added this to my beans today with a couple stalks of thinly sliced celery. I used a small daisy ham butt, cubed for my meat. I will tell you this, there is nothing that compares to soups and gravies made from a homemade roasted bone stock. Makes you hum while you eat. Served with cornbread. Emeril is one of my top chefs. Once again, I love you E!
By omnicharm
Emerald Hills, CA
on November 02, 2010
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Delicious! Hearty enough for a meal, great flavors. I used a combination of spicy and mild Italian sausage, removed from the casing, so I omitted the cayenne. The spicy Italian added just the right amount of heat for us (my husband is not a big fan of very spicy food. I have made a soup similar to this in the past that had kale in it so I threw in a bunch right near the end. Will definitely make this again!
By mippich_13146307
BALL GROUND, 49
on October 31, 2010
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This was very good soup!! I actually sauteed sausage, onions and garlic then added all ingredients to crock pot and let it cook slowly all day. Very delicious. My teenage kids are not keen on trying new dishes, but they loved this.
Read all 33 reviews