Navy Bean Soup with Sausage & Spinach
Navy Bean Soup with Sausage & Spinach might be just the soup you are searching for. Watching your figure? This gluten free and dairy free recipe has 254 calories, 12g of protein, and 15g of fat per serving. This recipe serves 8. For 78 cents per serving, this recipe covers 17% of your daily requirements of vitamins and minerals. From preparation to the plate, this recipe takes approximately 2 hours and 45 minutes. A mixture of rosemary, olive oil, bay leaf, and a handful of other ingredients are all it takes to make this recipe so tasty. 1566 people were impressed by this recipe. It is brought to you by Budget Bytes. Overall, this recipe earns a pretty good spoonacular score of 75%. If you like this recipe, you might also like recipes such as Navy Bean, Bacon and Spinach Soup (Pressure Cooker, Slow Cooker or Stove Top), Navy Bean Soup, and Navy Bean Soup.
Servings: 8
Preparation duration: 15 minutes
Cooking duration: 150 minutes
Ingredients:
1 tsp apple cider vinegar $0.02
3 cups fresh baby spinach $0.50
1 whole bay leaf $0.15
½ lb. (about 3) carrots $0.50
3 stalks celery $0.60
2 cloves garlic $0.16
1 lb. (2 cups) dry navy beans $1.69
1 Tbsp olive oil $0.16
1 medium onion $0.36
to taste freshly cracked pepper $0.03
½ tsp dried rosemary $0.03
½ Tbsp salt $0.07
14 oz. smoked sausage $2.79
1 tsp dried thyme $0.05
8 cups water $0.00
Equipment:
bowl
pot
wooden spoon
Cooking instruction summary:
The night before, sort through the beans to remove any stones or debris. Place the beans in a bowl and cover them with cool water. Allow the beans to soak in the refrigerator over night.Slice the sausage in to medallions and add them to a large soup pot along with one tablespoon of olive oil. Saute the sausage over medium heat until it is nicely browned (about five minutes). Drain off the excess fat.While the sausage is browning, dice the onion, carrot, and celery into small pieces. Mince the garlic. Add the onion, carrots, celery, and garlic to the soup pot after the sausage fat has been drained off. Saute for about five minutes more. The moisture released by the vegetables will dissolve any browned bits off of the bottom of the pot.Drain the soaked beans and give them a good rinse with fresh water. Add the rinsed beans to the pot along with the bay leaf, thyme, rosemary, some freshly cracked pepper, and 8 cups of water. Stir everything to combine. Turn the heat up to high and allow the soup to come up to a full boil.Once it reaches a full boil, turn the heat down to medium-low and allow the soup to gently boil for two hours, with the lid in place. You want the beans to go past the point of tenderness to the point where they are falling apart. Stir the pot occasionally.After gently boiling for a couple of hours, use a large wooden spoon to smash some of the beans against the side of the pot. This will help thicken the soup. Stir in the fresh spinach until wilted. Season the soup with salt. Start with just a teaspoon at a time and add more until it is to your desired saltiness (I used tablespoon total). Lastly, stir in the apple cider vinegar. Serve hot.
Step by step:
1. The night before, sort through the beans to remove any stones or debris.
2. Place the beans in a bowl and cover them with cool water. Allow the beans to soak in the refrigerator over night.Slice the sausage in to medallions and add them to a large soup pot along with one tablespoon of olive oil.
3. Saute the sausage over medium heat until it is nicely browned (about five minutes).
4. Drain off the excess fat.While the sausage is browning, dice the onion, carrot, and celery into small pieces. Mince the garlic.
5. Add the onion, carrots, celery, and garlic to the soup pot after the sausage fat has been drained off.
6. Saute for about five minutes more. The moisture released by the vegetables will dissolve any browned bits off of the bottom of the pot.
7. Drain the soaked beans and give them a good rinse with fresh water.
8. Add the rinsed beans to the pot along with the bay leaf, thyme, rosemary, some freshly cracked pepper, and 8 cups of water. Stir everything to combine. Turn the heat up to high and allow the soup to come up to a full boil.Once it reaches a full boil, turn the heat down to medium-low and allow the soup to gently boil for two hours, with the lid in place. You want the beans to go past the point of tenderness to the point where they are falling apart. Stir the pot occasionally.After gently boiling for a couple of hours, use a large wooden spoon to smash some of the beans against the side of the pot. This will help thicken the soup. Stir in the fresh spinach until wilted. Season the soup with salt. Start with just a teaspoon at a time and add more until it is to your desired saltiness (I used tablespoon total). Lastly, stir in the apple cider vinegar.
9. Serve hot.
Nutrition Information:
covered percent of daily need
