White Bean-and-Sausage Soup
Ingredients
- 1 (16-oz) pkg smoked pork sausage, sliced (or use other sausage)
- 1 Tbsp butter
- 1 cup sliced carrots
- 1 cup chopped celery
- 1 cup chopped onion
- 3 cups low-sodium beef broth
- 3 (15-oz) cans cannellini beans, drained and rinsed (or use kidney beans)
- 1 (14.5-oz) can fire-roasted diced tomatoes
- 1 bay leaf
- ½ to 1 tsp Creole seasoning
- ½ cup water
Instructions
- Sauté sausage in a Dutch oven or stockpot over medium-high heat until browned; drain, reserving drippings in pot.
- Melt butter in hot drippings; add carrots, celery, and onion. Sauté 5 minutes. Stir in broth and remaining ingredients; cook 35 minutes.
- Discard bay leaf; season with salt and pepper to taste.
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