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|Spanish Style White Bean and Sausage Soup|
"Andouille sausage and kale are high-quality additions to this white bean soup. This soups taste is mixed perfectly. It is a actual flavor bud pleaser."
- three andouille sausage hyperlinks
- eight 1/2 cups fowl inventory
- 8 oz. Dry excellent Northern beans
- 1 bay leaf
- 1 pinch crushed saffron threads
- 2 tablespoons olive oil
- 1 onion, finely chopped
- 4 cloves garlic, minced
- 1 crimson bell pepper, finely chopped
- 1 tablespoon candy paprika
- 12 ounces kale, stems removed and leaves coarsely chopped
|Prep : 10M||Cook : 6M||Ready in : 2H25M|
- Bring 2 cups of water to a boil in a massive skillet. Add sausages, and cook dinner over medium warmth for 7 minutes on each aspect. Remove from the pan, cube, and set apart.
- In a large pot, integrate the bird inventory and dry beans. Bring to a boil, then reduce the heat to low. Add the bay leaf and a pinch of salt. Simmer, partially blanketed, for 2 hours. Discard bay leaf. Remove half of cup of the stock to a small bowl. Stir in saffron, and set apart to soak.
- Heat the oil in a large skillet over medium-high warmness. Add the sausage, and brown for approximately 5 mins. Remove from the pan, and reduce the warmth to low. Add the onion, and cook for approximately 5 mins, then stir in the garlic and cook dinner for every other minute. Mix within the red bell pepper and paprika. Cook for a few minutes before adding the combination to the soup pot along side the sausage.
- Bring the soup to a low boil, and stir in the kale. Simmer for 10 mins, till kale is tender. Serve hot.
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