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Italian Sausage and Bean Soup

Note:   Adapted from Peter Christian's Recipes, Shirley Edes and Julia Philipson.   This cook used only 2 sausages and added tofu for a low-cholesterol version.  The editor used freshly cooked dry yellow eye beans instead of shell or fava beans and will try turkey kielbasa next time.  See also Mom's Recipes.

4 hot Italian sausages
4 sweet Italian sausages
1 can beans

For the vegetables:
2 cloves garlic, minced
1 medium onion, chopped
1/2 green pepper, chopped
1 stalk celery, chopped

For the soup base:
1 qt beef stock (bouillon cubes are good substitute)
1 lb can whole tomatoes

For the seasonings:
2 T parsley
2 T basil
1 T oregano
1/2 t thyme

1. Cook sausages in a heavy pot till done, then remove and pour off all but 2-3 T drippings.
2. Saute vegetables in drippings.
3. Slice sausages and return to pan.
4. Add liquids and simmer about 20 minutes.
5. Add seasonings and simmer another 20.