Rebecca’s White Bean and Sausage Soup
- 2 14.5-ounce cans Great Northern Beans, drained
- 1 pound Italian-style ground turkey
- 1 large white onion, chopped
- 5 carrots, chopped
- 5 celery stalks, chopped
- 4 cups chicken broth
- 1 bunch kale, stems removed and leaves torn into small sections
- 3 corn on the cob, one can of drained sweet corn can be substituted
- 1 teaspoon dried oregano
- ½ teaspoon dried rosemary
- ½ teaspoon cayenne pepper (optional)
- 2 tablespoons olive oil or vegetable oil
- Salt and pepper to taste
- In a large stockpot, combine 2 tablespoons of oil (olive, vegetable, etc.) and celery, carrots, and onion. Add salt and pepper to taste and cook on medium-high heat, stirring occasionally for about 15 minutes.
- While the vegetables cook, remove husks and silk from the corn and place the corn over direct flame on stovetop or grill for about 2 to 3 minutes on each side (until a few kernels are charred). Set aside.
- In a medium frying pan, add 2 tablespoons of cooking oil and turkey sausage. Cook on medium-high heat until cooked through (about 7 minutes).
- After the vegetables have cooked for 15 minutes and are reduced in volume by about half, add chicken broth, cooked turkey, beans, and spices. Bring mixture to a boil, then reduce to a simmer and cover.
- Let soup simmer for at least 30 minutes, adding additional seasoning if necessary. Add kale and corn (sliced off the cob after cooling) about 10 minutes before serving.
Makes: 6 servings
About the Chef
Name of Chef: Rebecca Schade
Family Members: Jeff Schade and Barley the Shih Tzu
Community: San Marcos
Interests: Travel! I am always on the move and the great thing about California is that there is always a new adventure just a quick ride away.
Favorite Local Activity: My husband and I spend a lot of time exploring the hiking trails of San Marcos and Escondido and love checking out local breweries afterwards to rehydrate.
About the Recipe: I love this recipe because it is so versatile and easy to customize to each season. In the summer I use nice, light turkey sausage and add grilled sweet corn. In the winter I use smoked sausage or ham and add roasted butternut squash to make it a bit more hearty. I think it might be good with chorizo and black beans, too! Another great thing about this recipe is the fact that it can be easily made in the Crock-Pot.
About the Chef: When I cook at home I love to base my meals on what is in season and looks particularly good at the store. Sometimes a steak in the meat case just looks too good to pass up, or maybe the produce department happens to have the most beautiful radishes. I like to find my ingredients and design a meal around them.
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