Sausage & Bean Soup

Ingredients

• 2 Tbsp olive oil or salad oil
• 1 lb about 1 lb Italian or garlic sausage or kielbasa, cut in 1/4-inch slices
• 2 medium onions, chopped
• 2 clove large garlic cloves, minced or pressed
• 4 stalk celery, thinly sliced
• 2 medium carrots, thinly sliced
• 1½ qt about 1 1/2 qts water
• 7 6 to 8 beef bouillon cubes
• 1 can large, about 28 oz tomatoes
• 6 cup about 6 cups cooked or canned Great Northern or cranberry beans or garbanzos, drained
• 1 tsp dry basil leaves
• 1 tsp dry oregano leaves
• 3 medium-sized zucchini, cut in 1/4-inch slices
• salt and pepper to taste

Method

1. In a 6- to 8-quart Dutch oven, heat the oil over medium heat. Add the sausage, onion and garlic; cook, stirring, until the sausage begins to brown.
2. Add the celery, carrots, 1 1/2 quarts water, bouillon cubes, tomatoes including liquid (break up the tomatoes with a spoon), beans, basil and oregano. Simmer, covered, for 20 minutes. Skim off any excess fat. (This much can be done ahead.)
3. Bring the soup to simmering, adding more water if needed. Stir in the zucchini and cook until tender, about 10 minutes. Season with salt and pepper to taste.

Notes

From Sunset Magazine. Makes about 12 servings.

Original card

The recipe above was transcribed from this scan of Vera’s original card.

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