Tomato Bean Soup

Name: Tomato Bean Soup
Ingredients: 1 pound dried great northern beans; 4 cups chicken broth; 2 cups water; 2 bay leaves; 7 bacon strips, diced; 3 cups thinly sliced onion; 2 cups thinly sliced celery; 2 large carrots, thinly sliced; 1/2 pound fully cooked smoked sausage, diced; 4 garlic cloves, minced; 2 teaspoons sugar; 2 cans (28 ounces each) diced tomatoes, drained; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon hot pepper sauce

15 ingredients

3 steps

Ingredients

1 pound dried great northern beans
4 cups chicken broth
2 cups water
2 bay leaves
7 bacon strips, diced
3 cups thinly sliced onion
2 cups thinly sliced celery
2 large carrots, thinly sliced
1/2 pound fully cooked smoked sausage, diced
4 garlic cloves, minced
2 teaspoons sugar
2 cans (28 ounces each) diced tomatoes, drained
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon hot pepper sauce

Directions

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.
2

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.
3

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.