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Navy Bean And Smokey Sausage Soup

  • Prep Time: 20 Minutes (Total Time: 1 Hour 20 Minutes)
  • Serving Size: 12
  • 2 tablespoons Olive Oil
  • 2 Medium Onions, Chopped
  • 4 Medium Carrots, Peeled, Chopped
  • 5 cups Loosely Packed Chopped Kale
  • 4 Cloves Garlic, Minced
  • 1 Bay Leaves
  • 1 teaspoon Chopped Fresh Rosemary Or Half Teaspoon Dried Rosemary Leaves
  • 1 pound Dried Navy Or Great Northern Beans, Soaked 8 To 10 Hours
  • 3 cans (14-1/2 ounce each) Chicken Broth
  • 1 package (14 ounce) OSCAR MAYER Turkey Smoked Sausage, Cut In Half Lengthwise, Sliced
  • 1/3 cup KRAFT 100 Percent Grated Parmesan Cheese
  • HEAT oil in large stock pot on medium-high heat. Add onions; cook and stir 5 minutes or until tender. Add carrots, kale and garlic; cook an additional 10 minutes or until kale is wilted, stirring occasionally. Add bay leaf and rosemary; stir.

    ADD beans and 1-1/2 qt. (6 cups) water. Bring to boil. Reduce heat to medium-low; simmer 30 minutes or until beans are tender. Add chicken broth and smoked sausage; cook an additional 15 minutes.

    SERVE topped with Parmesan cheese.


    How To Quick Soak the Dried Beans

    Place rinsed beans in sauce pot with 8 to 10 cups cold water. Bring to boil; cook 2 minutes. Remove from heat; let stand 1 hour. Drain.

    Storage Know-How

    Cool any leftover soup. Place in airtight container and freeze up to 2 months. Thaw in refrigerator. Reheat just before serving.