Ingredients Jump to Instructions ↓

  1. 1 pound dried great northern beans

  2. 4 cups chicken broth

  3. 2 cups water

  4. 2 bay leaves

  5. 7 bacon strips, diced

  6. 3 cups thinly sliced onion

  7. 2 cups thinly sliced celery

  8. 2 large carrots, thinly sliced

  9. 1/2 pound fully cooked smoked sausage, diced

  10. 4 garlic cloves, minced

  11. 2 teaspoons sugar

  12. 2 cans (28 ounces each ) diced tomatoes, drained

  13. 1/2 teaspoon salt

  14. 1/2 teaspoon pepper

  15. 1/4 teaspoon hot pepper sauce

Instructions Jump to Ingredients ↑

  1. Place beans in a Dutch over or soup kettle; add water to cover by 2 in. Bring to a boil; boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain beans and discard liquid; return beans to Dutch oven. Add broth, water and bay leaves; bring to a boil. Reduce heat; cover and simmer for 1-1/4 hours or until the beans are tender. Meanwhile, in a large skillet, cook bacon, onion, celery and carrots until vegetables are crisp-tender, about 12 minutes. Add sausage, garlic and sugar; cook for 5 minutes. Remove with a slotted spoon to Dutch oven. Stir in tomatoes; bring to a boil. Reduce heat; simmer, uncovered, for 45 minutes or until beans begin to bread apart and soup thickens, stirring occasionally. Add salt, pepper and pepper sauce. Discard bay leaves before serving. Yield: 12-14 servings (3-1/2 quarts).


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