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Navy Bean and Smokey Sausage Soup
Navy Bean and Smokey Sausage Soup

Navy Bean and Smokey Sausage Soup

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Healthy Living
Cook Minutes 1 Hr 15 Min
Prep : 30 Min Cook: 45 Min
Tender navy beans and slices of sausage give this crowd-pleasing soup its hearty appeal. Top with grated Parmesan and prepare to accept compliments.
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12 Servings
Servings
Original recipe yields 12 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 Tbsp. olive oil
2 onions, chopped
4 carrots, peeled, chopped
5 cups loosely packed chopped kale
4 cloves garlic, minced
1 bay leaf
1 tsp. chopped fresh rosemary
1 lb. (450 g) soaked dried navy beans
6 cups water
5 cups 25%-less-sodium chicken broth
3/4 lb. (340 g) smoked turkey sausage, cut lengthwise in half, then sliced crosswise
1/3 cup Kraft 100% Parmesan Grated Cheese
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How do I make it ?
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Step 1
Heat oil in Dutch oven on medium-high heat. Add onions; cook and stir 5 min. or until crisp-tender. Add carrots, kale and garlic; cook 10 min. or until kale is wilted, stirring occasionally. Add bay leaf and rosemary; stir.
Step 2
Add beans and water; stir. Bring to boil; simmer on medium-low heat 30 min. or until beans are tender. Add chicken broth and sausage; stir. Cook 15 min., stirring occasionally. Remove and discard bay leaf.
Step 3
Serve soup topped with cheese.
Kraft Kitchen Tips!
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How to Soak the Dried Beans
Dried beans require a soaking process to make them edible. Start by washing beans to remove outside dirt. Quick Soak: Place beans in large saucepan. Add enough water to cover beans by 3 or 4 inches. Bring to boil; simmer 2 min. Remove from heat; cover. Let stand 1 hour. Drain beans; discard water. Overnight Soak: Place beans in large bowl. Add enough water to cover beans by 3 or 4 inches. Let stand at least 6 hours or up to 24 hours. Drain beans; discard water.
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Storage Know-How
Cool any leftover soup. Place in airtight container and freeze up to 2 months. Thaw in refrigerator before reheating to serve.
NutritionTitleCont_Left-Bracket
Nutrition
Calories
240
Calories From Fat
0
% Daily Value
Total fat 6 g
9 %
Saturated fat 1.5 g
8 %
Cholesterol 20 mg
Sodium 450 mg
19 %
Total carbohydrate 30 g
10 %
Dietary fibre 11 g
44 %
Sugars 3 g
Protein 17 g
Vitamin A
80 %
Vitamin C
60 %
Calcium
15 %
Iron
25 %
Servings
12 servings, 1-1/3 cups (325 mL) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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