SMOKED SAUSAGE AND WHITE BEAN SOUP Ingredients
• 5 cans navy beans or great northern beans, rinsed
• 6 cans chicken broth
• 1 Tbsp olive oil
• 1 pound Johnsonville Smoked Bratwurst, diced into 1/4-inch pieces
• 1 pound smoked bacon
• 2 large chopped onions
• 2 Tbsp minced garlic
• 3 bay leaves
• 1 Tsp dried thyme
• 1 Tsp salt
• 1/2 Tsp ground cayenne pepper
• Loaf of crusty bread, for garnish
Directions
In a large skillet cook bacon until crisp, set aside. Then cook diced smoked bratwurst in remaining bacon fat for 5-6 minutes, set aside.
In a large stockpot or Dutch oven, heat the olive oil over medium-high heat. Add the onions and cook 2 to 3 minutes, stirring occasionally. Add the garlic and cook, stirring, occasionally for 1 minute.
Add the browned sausage, chopped bacon and bacon fat back to the stockpot. Stir in the beans, bay leaves, thyme, chicken stock, salt, and cayenne pepper. Bring soup to a boil; reduce heat to a simmer and cook, partially covered for 30 -45 minutes until all flavors have melded. Skim off any fat, as necessary, if desired. (Adjust seasonings with salt and pepper, if needed).
Ladle the soup into bowls, add a couple dashes of Tabasco/Cayenne hot sauce (optional) and serve with crusty garlic bread slices.
