NO BOUILLON NECESSARY
Recently, I’ve been trying to get off my Bouillon crutch. I generally employ chicken Bouillon (Better than Bouillon label) to give a punch to my soups and make them super simple and delicious. What I’ve discovered recently, however, is that I really appreciate the subtle flavor of broths that are made from the herbs and vegetables I add to the soup. Additionally, you have complete control of sodium.
DO I HAVE TO USE SMOKED SAUSAGE?
I made use of smoked sausage in this soup. However, there are several alternatives if you do not prefer the link. You can replace the link with bacon (about 6 ounces would suffice). You can also utilize a smoked ham hock. Ham hocks don’t need to be cooked; add them to the beans, herbs, and water. If you’re looking to make vegetarian, merely add a bit of smoking liquid to provide the soup with a lovely smokey flavor. The veggies and herbs will provide all the taste that you want!
INGREDIENTS
One tablespoon olive oil ($0.16)
14 oz smoked sausage ($2.79)
One medium onion ($0.36)
Two cloves of garlic ($0.16)
1/2 lb of carrots (about three) ($0.50)
Three stalks of celery ($0.60)
1 lb dry navy beans (2 cups) ($1.69)
One whole leaf of bay leaves ($0.15)
One teaspoon dried thyme ($0.05)
1/2 1 tsp fresh rosemary ($0.03)
To taste fresh cracked and fresh-cracked pepper ($0.03)
8 cups of water ($0.00)
3 cups fresh baby spinach ($0.50)
1/2 Tbsp salt ($0.07)
1 tsp apple cider vinegar ($0.02)
INSTRUCTIONS
At night, go through the beans, removing any debris or stones. Put the beans into a bowl, and then cover them with cool water. Let the beans be soaked in the refrigerator throughout the overnight.
Cut the sausage into medallions. Please place them in a soup pot along with a tablespoon of olive oil. Sauté the link on medium-high heat until well-browned (about 5 minutes). Remove any excess fat.
When the sausage has finished cooking, chop the onion, carrot, and celery into tiny pieces. Chop the garlic. Add the onions, carrots, celery, and garlic into the soup pot once the fat from the sausage is removed. Then simmer for 5 minutes or more. The water released by vegetables will melt any brown bits that remain in the base of the pan.
The beans should be rinsed, then give them a thorough wash with fresh water. Incorporate the beans that have been rinsed back into the pot with bay leaf and thyme rosemary, fresh broken pepper, and eight cups of water. Mix everything. Then, turn the heat up to high and let the soup be brought to a boil.
When it is at a complete boiling point, reduce the heat to medium-low and let the soup simmer for about two hours with the lid on. The beans should reach a point of tenderness to the fact that they’re falling apart. Mix the pot frequently.
After simmering gently for about two hours, utilize a large spoon to smash some of the beans on the sides of the soup pot. This will thicken the soup. Mix in your fresh spinach till it is wilted. Add salt to the soup. Begin with a half teaspoon at a time, and then gradually increase it until it’s at the level you prefer (I employed 1/2 tablespoon in for the total). Then, add your apple cider vinegar. Serve hot.
